I’m not known for following recipes very well. So, I’m going to try to track this chili as it’s made.
1 lb of ground bison
1 small onion, chopped
2 cloves garlic, chopped
Brown the above in a tablespoon of butter. Bison is very low fat.
2 serrano peppers, de-seeded and chopped
1 mexican bell pepper, de-seeded and chopped (while this pepper is supposed to be a bit hotter than a regular bell pepper, it’s quite mild.
3 small tomatoes, peeled and chopped.
2 beef bouillon cubes dissolved in 2 cups water.
1 tablespoon cumin
2-3 tablespoons chili powder
Bring to boil and let simmer until the liquid has reduced by half. At this point, add garlic and onion powder to taste, if you want to add any at all.
Bring to a boil, then cool and refrigerate overnight. This is not a necessary step, it’s just that I didn’t start making this until about 9pm tonight. But, it does give all these flavors a chance to meld and make friends with each other.
COMPLETION UPDATE: This was smelling so good, my husband went to WalMart to get a can of tomato paste and a small can of stewed tomatoes. Oh, and a bag of tortilla chips. We ate last night and it was really good. I’ll name this one Midnight Chili