It’s warm, spicy, dark, and does more than most chilis bother to. #cooking #recipe #easyrecipes
Stay tuned for where to find the full recipe if you want it to be exactly like mine. In the meantime, this compressed recipe will absolutely get you started.
Veg & Fruit
• Onion (about 1 medium, diced)
• Garlic (4 cloves, minced)
• Red bell pepper (1 medium, diced)
• Jalapeño (at least 1 small, diced)
• Carrot (1 medium, diced)
• Canned diced tomatoes (1 can)
• Kidney beans (1 can, drained)
• Black beans (1 can, drained)
• Lime (optional squeeze at the end)
Sweet & Floral / Seasoning
• Chili powder (a few tablespoons)
• Smoked paprika (about 1 tablespoon)
• Ground cumin (about 1 tablespoon)
• Ground cinnamon (about 1 teaspoon)
• Salt & black pepper
• Dark chocolate (about 1 oz, 70%+)
• Balsamic vinegar (a splash, optional)
Protein / Spirits / Base
• Ground bison (about 1 lb)
• Olive oil (a couple tablespoons)
• Beef or vegetable broth (about 2 cups)
Garnish & Extras
• Fresh cilantro
• Cornbread (highly encouraged)
How to Make It
1. Warm olive oil in a big pot and soften the onion. Add garlic, pepper, jalapeño, and carrot.
2. Crank the heat, add bison, and break it up until browned.
3. Add spices, stir.
4. Add tomatoes, beans, and broth. Bring to a gentle simmer and cover until thickened. If runny, simmer uncovered until the desired thickness is reached.
5. Right at the end, stir in dark chocolate and a splash of balsamic or lime, stir until melted and smooth.
6. Taste. Adjust heat and salt. Best eaten warm.