Sunday, February 1, 2009
Bison or Beef Chili with kidney beans
Always try to buy organic. If you wish to use beef, make sure you find grass fed beef.
2 Tbsp. macadamia nut oil (or vegetable oil)
2 medium onions
1 red bell pepper, cut into 1.2 inch cubes
6 garlic cloves, pressed
1/4 cup chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
1 tsp. red pepper flakes
1 tsp. dried oregano
1/2 tsp. cayenne pepper
2 pounds organic ground bison, or grass fed beef
2 cans dark red kidney beans, drained and rinsed
1 can (28 ounce) diced tomatoes, with juice
1 can (28 ounce) tomato puree
2 limes cut into wedges
1. Heat oil in large non stick pot (or dutch oven) over med heat until shimmering (3-4 minutes), add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. cook, stirring occasionally, until vegetables are softened and beginning to brown. (10 minutes). Increase heat to med-high and add half the bison; cook, breaking up pieces with wooden spoon until no longer pink (3-4 minutes). Add remaining bison and cook (breaking up with spoon) until no longer pink (3-4 minutes).
2. Add beans, tomatoes, tomato puree and 1/2 teaspoon salt. bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour more. stirring occasionally. (if chili begins to stick to bottom of pot and 1/2 cup water and continue to simmer), until bison is tender and chili is dark, rich and slightly thickened. Adjust seasoning with additional salt.
Serve with lime wedges and condiments
1. diced avocado
2. chopped red onion
3. chopped cilantro
4. sour cream
5. shredded cheddar if you can eat dairy.
6. broccoli sprouts
8. diced fresh tomato