After years of careful study and patient trial and error I am finally proud to call a chili my own. I have no doubt I will continue to experiment with this recipe over the years to come but the foundation has been laid. The key to a successful chili is fresh quality ingredients in line with Paleolithic nutrition. The best of chili will utilize only the most nutrient dense foods – meats and vegetables and avoid poor sources such as beans and other grains. This recipe uses jalapenos but any variety of peppers diced or whole can be used to produce a wide array of great results. I was fortunate to be able to use some ingredients from this past season’s garden harvest.
|Chili Ingredients: Meat and Vegetables|
2 Tbsp Olive Oil
3 lb ground Bison
28 Oz whole tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Green Bell Peppers
10 jalapeno peppers
1 Head Garlic minced
½ cup chili powder
½ tsp Salt
½ tsp pepper
1 Tbsp red wine
Cube the buffalo into ½ inch squares and season with salt, pepper, and chili powder. Add olive oil to a pan and heat. Working in small batches, brown the meat on all sides and set aside in a large pot. Browning meat in this manner brings out the most flavors in the seasonings. Use the red wine and a wooden spoon to deglaze the pan and add the drippings back with the meat.
Core and seed the jalapenos and add to the pot. Dice the onion and bell peppers and add to the pot accompanied by the tomatoes in their juice and the minced garlic. Stir the mixture together and heat covered on low for 2 to 3 hours. Alternatively a crock pot can be used. The addition of water should be unnecessary with all the juice from the tomatoes, meat, and vegetables. Some vegetables could be added in the last ½ hour or so if crisper vegetables are desired. Roasting the peppers before adding would also be delicious.
|Chili to go garnished with bacon and raw onion|
I made up some bacon and diced raw onion for a garnish. The chili traveled well and was plentiful. It was extra delicious after spending some long days outside deer hunting. I am happy to say next time I make this it will be with venison. Improvise and enjoy.