Bison Chili, Soups/Stews

Submitted By:

Kelly Long

Ingredients:

• 5 Pasilla Chilies
• 5 ml or 1 tsp Coriander, ground
• 2 Jalepeno Peppers, seeded, pureed
• 1/2 ml or 1/8 tsp Cinnamon, ground
• 350 ml or 1 1/2 cups Beef Broth
• 2 medium Tomatoes, seeded, pureed
• 2 large Taco Shells, broken
• 700 ml or 3 cups Beef Broth
• 60 ml or 4 tbsp Canola Oil
• 1 tin Dark Beer
• 900 g or 2 lbs Ground Bison
• 5 ml or 1 tsp Salt
• 30 ml or 2 tbsp Canola Oil
• 1 ml or 1/4 tsp Black Pepper, ground
• 700 ml or 3 cups Onion, finely chopped
• 1 Lime, juiced
• 5 cloves Garlic, minced
• 15 ml or 1 tbsp Cilantro, chopped (optional)
• 30 ml or 2 tbsp Cumin, ground

Instructions:

• Toast the pasilla chilies and remove stems and seeds.
• Place peppers and 1 1/2 cups beef broth in small sauce pan and simmer for 10 minutes. Cool.
• Add broken taco shells and puree in food processor. Reserve.
• Heat oil in large sauté pan until smoking and add bison. You may have to do this in two stages. Brown the meat over medium high heat and reserve.
• Add the 2 tbsp of oil and the onions. Fry the onions until light brown. Add garlic and fry 1 minute more.
• Add the cumin, coriander, cinnamon and fry for 1 minute.
• Add the tomatoes and pureed peppers. Fry until mixture begins to dry and is starting to brown. Stir often. Do not scorch.
• Return the bison to the pot along with 3 cups beef broth and the beer. Add salt and pepper and bring to a simmer.
• Simmer for 45 minutes to 1 hour or until thick.
• To serve, add the lime juice (and cilantro, if desired).

Yield - 8 servings