Friday, November 11, 2011

bison chili




I created a chili with a new healthy and exotic twist by using ground bison, instead of beef. Bison is Buffalo and taste very similar to ground beef, with just a slightly sweeter and richer flavor. The American Heart Association recommends bison meat for a heart healthy diet due to its low fat and cholesterol content. Buffalo is high in protein, iron, selenium, phosphorus, zinc, copper, potassium, riboflavin, niacin, and vitamins B6 and B12.

I decided to start replacing bison with ground beef, after hearing that Bison is an organically raised meat and contain Omega 3 fatty acids and CLA (conjugated nucleic acid) which help in controlling weight and fighting cancers. Honestly, you won’t taste a difference.





Every Labor Day, The Malibu Chili Cook Off and Carnival draws about 15,000 people over four days for music, games and food. Besides enjoying the music, games, and carnival rides, people have the opportunity to taste a large variation of chili and submit their vote for best chili.



So make yourself of steaming hot bowl of this prize-winning, beer laden chili. And top it off with tortilla strips and cheese for a Southern Tex-Mex touch. Be sure to serve it with the same kind of beer that you used to make it with.

Bison chili

Ingredients:

2 tablespoon olive oil

2 pounds ground bison

1 yellow onion, chopped

3 garlic cloves, minced

¼ cup chili powder (I use Morton & Bassett which is all natural)

1/8 teaspoon cinnamon

1/8 teaspoon dried oregano

1/8 teaspoon cumin

1 can (28 0z) diced petite tomatoes with juice

1 bottle (12 oz) beer, not light (I prefer a Mexican beer, but make sure you have extra beers on hand to serve with this chili)

Kosher salt to taste

Ground pepper to taste



Directions:

Heat olive oil in large pot

Add onions and cook until soft, approximately 3 minutes

Add garlic and bison, breaking up meat with wooden spoon

Cook until meat is brown and cooked through

Stir in chili powder, cinnamon, oregano, cumin and pinch of salt and pepper

Cook 1 minute, add beer, and cook for 5 minutes

Add can of tomatoes, bring to boil

Cover and simmer 1 hour, stirring often

You can add a 15 oz. can of kidney beans

Top with tortilla strips and grated cheese and don't forget that beer!

2 comments:

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