My generous and spicy soul...
And because I have a generous and spicy soul... I am going to share with you.
Last night I made the most outrageously wonderful BISON CHILI. I suggest that you stir up a pot yourself.
It took me only one hour and ten bucks... and it made plenty to freeze. Seriously, try this and then write me an email, telling me how outrageously wonderful I am.
It's really just a variation on the theme that is my father's BISON CHILI. Because, as my daddy says, "Bison IS the new kosher meat..." I make it mild, because my feller can't stand the heat, but I like him in the kitchen. Rowr!
You can add some habaneros iffin you want.
Okay, you'll need:
One large onion
Six decent-sized cloves of garlic
One red pepper
One jalapeno pepper
Two tablespoons chili powder
Two tablespoons cocoa
Two teaspoons cinnamon
One pound frozen BISON (ground)
One normal-size can of light kidney beans
One normal-size can of dark kidney beans
One normal-size can of frijoles negros
One BIG can of chopped tomatoes
three ears of corn on the cob, de-cobbed
Some water
Some salt
Three corn tortillas
You just cook all the spices and onions and whatnot together, adding the BISON last, once it's all mingling. And then you add the stuff in italics once the meat is cooked. Finally, you top it off with water and let it bubble and simmer and such. Add the tortillas once the soup is starting to condense. They'll break down completey and add a nice flavor. Cook it for about 30 minutes so it gets all thick and chewy. Yum.
Of course, as in all my cooking, the measurements are pretend. I tend to sprinkle and taste as I go, so be warned. I can't promise the measurements, but I don't think anyone could totally screw this up.
Last night I made the most outrageously wonderful BISON CHILI. I suggest that you stir up a pot yourself.
It took me only one hour and ten bucks... and it made plenty to freeze. Seriously, try this and then write me an email, telling me how outrageously wonderful I am.
It's really just a variation on the theme that is my father's BISON CHILI. Because, as my daddy says, "Bison IS the new kosher meat..." I make it mild, because my feller can't stand the heat, but I like him in the kitchen. Rowr!
You can add some habaneros iffin you want.
Okay, you'll need:
One large onion
Six decent-sized cloves of garlic
One red pepper
One jalapeno pepper
Two tablespoons chili powder
Two tablespoons cocoa
Two teaspoons cinnamon
One pound frozen BISON (ground)
One normal-size can of light kidney beans
One normal-size can of dark kidney beans
One normal-size can of frijoles negros
One BIG can of chopped tomatoes
three ears of corn on the cob, de-cobbed
Some water
Some salt
Three corn tortillas
You just cook all the spices and onions and whatnot together, adding the BISON last, once it's all mingling. And then you add the stuff in italics once the meat is cooked. Finally, you top it off with water and let it bubble and simmer and such. Add the tortillas once the soup is starting to condense. They'll break down completey and add a nice flavor. Cook it for about 30 minutes so it gets all thick and chewy. Yum.
Of course, as in all my cooking, the measurements are pretend. I tend to sprinkle and taste as I go, so be warned. I can't promise the measurements, but I don't think anyone could totally screw this up.
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