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Today, I'm going to share with you all how I make chili. What is chili? Chili is magic. It's versatile, filling, easy to make, and as hearty as it gets. This recipe uses bison/buffalo and pinto beans, but you can use any meat (or none at all) or any combination of beans you have. Think of this as a base and tweak accordingly.
What you'll need!
-1 lb ground buffalo/bison
-1 Whole fresh tomato, diced
-1 Whole fresh onion, any kind, diced
-Hot peppers, any kind, diced
-A few cloves of garlic, diced
-1 Can stewed tomatoes (plain of Mexican) or 1 small can/jar of red salsa (any heat)
-1 Can pinto beans (plain or seasoned, make sure the spices match) or cook your own beans
-Cumin
-Black pepper
-White pepper
-Cayenne pepper
-Chives
-Garlic salt
-Shichimi (Not required, but a wonderful and versatile spice mix on its own, I use it on everything)
-A bay leaf
-A few splashes of whatever beer you're drinking while you make this. Don't drink beer? Swipe a friend's bottle or buy an individual cheap one. Any kind will do, and each type will impart its own flavor. Alcohol cooks out very fast and only leaves the flavor behind, so even kids and teetotalers will have no problems with this.
Get a large pan and crumble up the meat and cook it to desired wellness, adding a quick round of seasonings to taste. When it's ready, add the fresh diced stuff, season that to taste, mix it all up and let it cook down a bit. Add the canned/jarred stuff and beans, season those to taste, and mix. The juices from the jarred/canned stuff and beans will make it saucey. Splash in beer. Once everything's been mixed up well and seasoned to your taste, throw in the bay leaf and turn the heat down and let it simmer 10-15 minutes. Once the prep work is done, this recipe falls into place very quickly. I did all this today in about half an hour.
Serve with grated cheese, fresh diced onion, and bread. If you made it hot, make sure you got lots of cheese, bread, and stuff to drink as that will dull it quicker than water. Whoever gets the bay leaf gets to make a wish. (Don't eat a bay leaf though because they're bitter. The simmering leeches out all the good flavors in it.)
Serves a lot of people or one or two with plenty of leftovers. Freeze the extra or make your co-workers jealous at lunch the next day.
If you're vegetarian, I'd say try adding corn and a few different kinds of beans in, if you don't go for meat substitutes. If you use meat, you can use pre-cooked leftover meat or fresh. I've done it with leftover shredded chicken and it came out amazing. This is a very easy dish to tweak around, so try out lots of combos. The seasonings, beer, and juices are what makes it.
When I was done, my dish looked like this.
Some notes on bison/buffalo meat.
PROS
-Use it like you would beef, no learning curve required
-It's much more lean and has less cholesterol than beef
-It has more protein than beef
CONS
-More expensive than beef
-Can be hard to find
Have fun and I hope this recipe serves you well. It's my signature dish and the one my family and their friends request from me to make most.
What you'll need!
-1 lb ground buffalo/bison
-1 Whole fresh tomato, diced
-1 Whole fresh onion, any kind, diced
-Hot peppers, any kind, diced
-A few cloves of garlic, diced
-1 Can stewed tomatoes (plain of Mexican) or 1 small can/jar of red salsa (any heat)
-1 Can pinto beans (plain or seasoned, make sure the spices match) or cook your own beans
-Cumin
-Black pepper
-White pepper
-Cayenne pepper
-Chives
-Garlic salt
-Shichimi (Not required, but a wonderful and versatile spice mix on its own, I use it on everything)
-A bay leaf
-A few splashes of whatever beer you're drinking while you make this. Don't drink beer? Swipe a friend's bottle or buy an individual cheap one. Any kind will do, and each type will impart its own flavor. Alcohol cooks out very fast and only leaves the flavor behind, so even kids and teetotalers will have no problems with this.
Get a large pan and crumble up the meat and cook it to desired wellness, adding a quick round of seasonings to taste. When it's ready, add the fresh diced stuff, season that to taste, mix it all up and let it cook down a bit. Add the canned/jarred stuff and beans, season those to taste, and mix. The juices from the jarred/canned stuff and beans will make it saucey. Splash in beer. Once everything's been mixed up well and seasoned to your taste, throw in the bay leaf and turn the heat down and let it simmer 10-15 minutes. Once the prep work is done, this recipe falls into place very quickly. I did all this today in about half an hour.
Serve with grated cheese, fresh diced onion, and bread. If you made it hot, make sure you got lots of cheese, bread, and stuff to drink as that will dull it quicker than water. Whoever gets the bay leaf gets to make a wish. (Don't eat a bay leaf though because they're bitter. The simmering leeches out all the good flavors in it.)
Serves a lot of people or one or two with plenty of leftovers. Freeze the extra or make your co-workers jealous at lunch the next day.
If you're vegetarian, I'd say try adding corn and a few different kinds of beans in, if you don't go for meat substitutes. If you use meat, you can use pre-cooked leftover meat or fresh. I've done it with leftover shredded chicken and it came out amazing. This is a very easy dish to tweak around, so try out lots of combos. The seasonings, beer, and juices are what makes it.
When I was done, my dish looked like this.
Some notes on bison/buffalo meat.
PROS
-Use it like you would beef, no learning curve required
-It's much more lean and has less cholesterol than beef
-It has more protein than beef
CONS
-More expensive than beef
-Can be hard to find
Have fun and I hope this recipe serves you well. It's my signature dish and the one my family and their friends request from me to make most.
no subject
Date: 2012-01-16 03:27 am (UTC)From: