Making Chili

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.

Tomorrow… completion.

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

4 thoughts on “Making Chili

  1. Bison?? Where are you getting bison?

    I’ve developed a vegetarian chili over the past several years. I use lots of chopped carrots and kidney beans. (Trust me on this. It’s good.) Sometimes I’ll add in some “veggie meat,” but the way I make my chili, it really doesn’t need it.

    What about ground coriander? It rounds off the taste very nicely. And then some fresh cilantro, too? You gotta have cilantro.

    And are you roasting your ground spices before adding them? (The cumin, coriander, and chili powder, that is?) Just put ’em in a saute’ pan over low-ish head, stirring constantly. Only takes a few minutes. You’ll know when they’re ready to use by the incredible aroma.

    I also use fresh garlic. At least three cloves per pot of chili; usually five or six, sprinkled with a bit of salt and pulverised with a knife. This part of the process is more enjoyable if each clove is mentally assigned a face beforehand. Sometimes they all get assigned the same face.

    And I don’t know if it’s an option in your house, but I always add a tablespoon of brown sugar early in the cooking process, too. And if I can ever get my hands on any, I mix a few tablespoons of masa harina and water in near the end of the cooking process. That’s rare, though. Not a lot of tamales in Scotland for some reason.

    I have a feeling our chili-making methods are completely different from each other nowadays. I remember when I used to buy a pack of chili spices & make it with ground beef. Not an option now.

  2. We have a small herd of bison in the backyard beyond the turkey pen. (And, if you believe that… you underestimate my ability to say NO to my husband)

    WalMart carries ground bison sometimes. It’s got a richer, bolder flavor than beef, without the fat content. In fact, I don’t think there is any fat content.

    I’ll try roasting the spices, that sounds good. I didn’t have any coriander or cilantro.

    Now to the major disagreement. What you are cooking is chili beans and that’s great dish. Just don’t confuse it with chili, which DOES NOT contain beans! We can add this to the list of thing we agree to disagree about, if you wish. How many pages long is that list now???

    I have a bag of masa harina and would have used it to thicken this except it didn’t need it after the tomato paste. Larry likes a very tomatoey chili.

    Even if I’ve got plenty of fresh garlic and onion, I almost always sprinkle a bit of garlic powder and onion powder on things. They’ve got a different taste, which I like.

    All in all, I wish you were here so we could have a cook-off!

Leave a Reply