Tuesday, July 19, 2016

Herdsman Chili - Dinner with some Kick

Chili tends to be a dish most people make in winter - but I like to make a pot in the summer on the weekend.  It's a way to crock pot cook so I don't have to heat the oven and leftovers are great on a baked potato or a piece of cornbread with a big salad or in a Tupperware with a corn muffin and some fruit for dessert for a tote-able lunch to work during the following week.

This is made with bison for a low fat punch of protein. If you don't do garlic and onion you will find the other spices still make a wonderfully fragrant pot of chili (and trust me on the hot sauce recommendation, you won't be disappointed).
Range Herdsman Chili

2 pounds ground bison
1 sweet onion chopped
4 teaspoons minced garlic
1 bell pepper finely chipped
1 cup carrots julienned then chopped  (I use my "zoodle" tool from Amazon)
1/2 - 1 cup cup celery (whatever you have on hand, or substitue corn)
1 jalapeno, de-seeded and chopped
can of tomato sauce
1 28 ounce can crushed tomatoes (I LOVE Muir Glenn fire-roasted organic)
2 teaspoons honey
1 teaspoon molasses
1 can black beans drained
1 can kidney beans drained
2 Tablespoons Penzey's Chili 9000 (or your favorite chii powder)
1 Tablespoon oregano
1 Tablespoon basil
1 Tablespoon Cumin
A couple of dashes of  Scoville Brothers hot sauce (from Indiana, best hot sauces I've ever had)
1/2 teaspoon crushed red pepper (use a pinch if you want it milder)

Saute onion and garlicwith bison in pan over medium heat. When meat is no longer pink, add to slower cooker with remaining ingredients.  Cover and cook on low 8 hours.

Top with your choice of  tortilla strips, sour cream and cheese (just a little bit) and cilantro and or/onion

Note:  I've also made this and used just black beans, replacing the celery with chopped sweet potato. and substituted a shot of tequila for the honey and molasses - YUMMY!