This ended up being the best chili I have ever made. A little spice, but yet not too much. We added shredded cheddar and pepper jack on top...along with chopped green onions and a dollop of sour cream. All of it...adorned with a corn bread muffin. You guys know I don't really measure. I have a basic measurement to start and then just gradually add until it meets my flavor expectations.
Ingredients
2 tablespoons of garlic oil
1 medium yellow or white onion -diced
1 pound of ground bison
1 pound 90% lean ground beef
6 cloves of garlic minced
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons maple syrup
1 tablespoon cinnamon
2 tablespoons granulated sugar
3 tablespoons of tomato paste
1 large can of diced tomatoes
3 cups of beef broth
2 chopped jalapeños
2 chopped banana peppers
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 can of drained kidney beans
1 can of drained pinto beans
1/4 teaspoon ground cayenne pepper
1 (16 oz.) can red kidney beans, drained and rinsed
Instructions
Add the garlic oil into a large pot....and then add the onion and garlic and cook for about 4 mins. Stirring so it becomes translucent and doesn't burn.
Then add the chopped peppers
Then add the bison and ground beef...breaking it apart with a wooden spoon. Cook for until the beef is browned.
Continue to stir this.
Then add the beef broth and the tomato paste.
Add the diced tomatoes
Add all the spices...chili powder, I also used chili spice pack from Kinder's Spices, cumin, garlic powder, buttery steakhouse spice, brown sugar rub spice, salt, pepper, and optional cayenne. Stir until well combined.
Finally...dump-in the beans!
Bring the liquid to a low boil. Then, reduce the heat and simmer...for at least a half hour...but the longer...the better!
