CHIPOTLE BISON CHILI
Smoky heat, tender meat - all you need is a great side salad and maybe a bite of cornbread for a great warm-you-up dinner.
Provided by Karen Anderson
Categories Dinner
Time 10m
Number Of Ingredients 1
Steps:
- Heat the olive oil in a large frying pan on medium heat, add the bison in small batches and brown the meat over medium-high heat, until most of the pink is gone. Transfer each batch to a very large stock or crock pot until all the meat is cooked. Then, in the same frying pan, cook the carrots, peppers, celery and onions over medium heat. Add a splash more olive oil if necessary to prevent burning.
- Stir in the garlic and cook until fragrant (about 30 seconds) then add the chipotle peppers followed by the chili powder, cumin, oregano and cinnamon. Tip: the spices might stick a little bit to the bottom of the pan. When the spices are fragrant, stir the chopped tomatoes and allow their moisture to deglaze (loosen the sticky bits) the bottom of the pan. Once the tomatoes are soft, add this mixture to the stock pot and set the big fry pan aside.
- Stir in the kidney, pinto and black beans, spinach, tomato sauce, tomato paste, parsley, cilantro, basil and V8 juice to the stock pot.
- Turn the heat to medium-low, bring to a simmer and then season to taste with the sea salt, pepper, molasses, hot sauce and lime juice. Note: you may need to add more herbs and spices to suit your taste.
- Simmer for approximately 2 to 3 hours. Taste and adjust seasoning again before serving.
- Enjoy in bowls garnished with a dab of your favourite toppings: sour cream, guacamole, grated cheese, lime slices and/or fresh cilantro leaves. Tip: A side of my Banana Pepper Cornbread and a cold beer are great accompaniments.
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