I enjoy a warm bowl of chili on a cold day. The bison gives it a rich flavor and is quite delicious. Chili is often a great choice when cooking a casual lunch or dinner for a crowd. It pairs well with cornbread or crusty sourdough bread, a hoppy IPA, or a bold Cabernet Sauvignon. 

 

Yield 4-6 servings

 

2 medium onions, diced

4 cloves garlic, finely chopped

1 Tbsp fresh oregano, chopped

Salt and pepper

½ tsp cumin

3 tsp chili powder

1 lb. ground bison

3 chipotle peppers in adobo sauce, pureed

1 16 oz. can chopped tomatoes

3 cups chicken stock, plus more if you want your chili a little thinner 

1 robust beer, a dark beer or IPA work well

1 can black beans, rinsed

½  cup chopped cilantro

Cheddar cheese, grated 

Sour cream

 

In a stockpot, sauté the onions on medium heat until they have softened. Next, add the garlic and continue stirring for two minutes. Add the oregano, a pinch of salt and pepper, cumin, and 2 tsp chili powder. 

 

Turn the heat up to medium-high and add the ground bison and cook, stirring until it loses its redness. Add the chipotle puree, tomatoes, and another tsp of chili powder. Pour 3 cups of chicken stock into the pot along with one cup of beer. Let the chili simmer on low for about two hours. 

 

Next, add the black beans and add salt and pepper to taste. If you want it spicier, add more chili powder. 

 

Ladle the chili into bowls and garnish with cilantro, cheese, and a dollop of sour cream to the top. 

 

Just Salt It, and enjoy!

 

 

The inspiration for this recipe is from Ruth Reichl, My Kitchen Year.