Nice to meet ya! This is my very first blog post ever so I believe some explanation is in order! My name is Allison and I am a lover of all things that taste good! I currently work as a bartender, pastry chef (very loosely, I bake cupcakes) and a brunch chef! I am a lover not only of food and drink but also of their unique ability to bring people together to share a sensory experience and to create beautiful memories!
My goal for this blog is to document my culinary adventures, both in my home kitchen and bar, as well as sharing the creative eats that we produce daily and weekly at the bar! I am a very organic and fly by the seat of my pants type of cook so this blog will also force me to actually write down recipes (something I am notoriously bad at doing!) This medium will also allow my recipes to exist in the ether of the digital world, something fire cannot destroy! (long story, another time!)
So, now that all that is out of the way the first recipe that I would like to share is one that I have been preparing consistently for several years now in the cold days of winter when you need a good rib-sticking spice-laden bowl of comfort! A hearty bison chili that is best enjoyed with all the fixins: shredded cheese, sour cream, sliced scallions, cornbread, BEER, etc. There is no wrong way to eat chili! Cheers!
- 1 pound ground bison
- 1 large green bell pepper, diced
- 1 large Spanish onion, diced
- 3 cloves garlic, minced
- 1/4 cup chili powder
- 3 tablespoons cumin
- 3 tablespoons smoked paprika
- 2 tablespoons each coriander, turmeric, cayenne, curry powder
- 1 tablespoon adobo seasoning
- 4 chipotle peppers in adobo sauce, minced
- 1 good hoppy beer such as an IPA, something you like to drink
- 1 15.5 oz can each black beans, pinto beans and red kidney beans (or a combination that you like), drained and rinsed
- 1 28 oz can San Marzano tomatoes
- A few tablespoons olive oil
- Salt and pepper, to taste
1. In a large deep pot, heat the olive oil to a medium heat and begin sauteeing the aromatics: green pepper, garlic and onion. Season with salt and pepper. When the aromatics have softened and are just beginning to brown, add in the bison and begin to cook, stirring to break up large chunks and incorporating it with the vegetables.
2. When very little pink color is left in the bison add in all of the spices, chipotle peppers, season with a little more salt and pepper and continue to cook for another minute to allow the spices to toast and soak in all the delicious juices. Then, drown the whole pot in beer!
3. Bring mixture to a boil and lower to a simmer for about five minutes. When reduced slightly, stir in all of the beans. Add the whole can of tomatoes, breaking them up with a spoon to mix them in. Simmer the chili for about 20 minutes until slightly thickened. Ladle into bowls, top how you’d like and share with someone you love!