Learn how to make a satisfying bowl of chili with this Emmymade recipe. New videos every Monday, Wednesday and Friday!
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My Chili
1 lb. ground bison, beef or TVP
1 medium onion, minced
1/3 C. bell or poblano pepper, minced
4 chipotle peppers, packed in adobo sauce, minced
3 cloves garlic, minced
1 t. whole cumin
1 t. ground coriander
1 t. Hungarian paprika
1 t. molasses
1 t. brown sugar
1/2 C. brewed coffee
water
salt and pepper
oil or bacon fat
Toast cumin seed in bacon fat or oil. When fragrant, add onions and sauté until translucent, add bell peppers and garlic.
Add coriander, paprika, chipotle. Add bison and cook until no longer pink, add molasses and sugar. Add coffee, beans, and tomato sauce. Bring to a simmer, reduce heat to low and simmer gently for 45 minutes – 1 hour. Add salt and pepper. Serve with cheddar cheese, avocado, tomatoes, sour cream, and green onions. Even better when made a day in advance. Serves 6-8.
My Old Barn music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. Comment “Blink, blink, blink, wink!” below. 🙂