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Bison Chili
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MEMBER RECIPE

Makes: about 16 8oz servings

Beans- Use a bean you like, I still haven’t chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian woman heirloom beans from Rancho Gordo. They are the best I’ve tried so far, red beans would be second followed by red kidney beans.

Ground Bison- I grind my own, it’s a mix of about 60% shoulder and 40% brisket. If you can’t grind your own, buying preground bison still makes for a good chili. If you can’t get brisket or another cut appropriate for braising just leave the hole meat out. Again I think you still end up with a very good chili. If you already have a grind you like by all means use it, I’m thinking of adding short rib meat to mine.

Chili Powder Blend- I make a blend of equal parts cayanne, red pepper, and chili powder. If you have a preferred blend go ahead and use it, and let me know how it works. I consider this chili to be a bit on the spicey side. If your worried about it being too hot leave out the tabasco, and only use 1 tablespoon of the chili blend. You’ll end up with a very mild chilli, then you can up the spice a bit each time you make it till you get what you want.

Instructions

  1. 1Season brisket with salt, pepper and a bit of the chili blend.
  2. 2Heat canola oil in a pot/pan suitable for braising the brisket.
  3. 3Sear brisket on both sides and remove.
  4. 4Deglaze with the stock, add 1 tablespoon of the tomato paste, and the beer.
  5. 5Add the brisket back into the pan, the liquid should cover about 3/4 of the meat, add stock if more liquid is needed.
  6. 6Cover and braise in a 300 degree oven till tender. Should take about 3 hours, I check the meat every hour.
  7. 7When the meat is finished remove and set aside to cool. when at room temp cover and store in fridge over nite.
    Strain liquid into another container and cool in an ice bath. Then store in fridge. If a fat cap forms (I never get a fat cap with bison meat) remove cap and hold for use instead of oil for preparing the rest of the dish.
  8. 8The next day:
  9. 9Tie star anise up in a piece of cheese cloth, then break up with the back of a knife, or the bottom of a pan.
    Heat oil in a pan, add half the onion, and the star anise bag, caramelize the onion. When caramelized remove and discard star anise bag, set onion aside. Wipe out pan, add oil and heat to very hot
  10. 10While onion is caramelizing press ground bison onto a sheet pan with your hands. You want to flatten it out fairly thin, about 1/4 an inch thick. When you pick it up you want it to come off the sheet pan in fairly large pieces, say about hamburger size, but very thin. Season with salt and pepper.
  11. 11Add pieces of the ground bison to the hot pan. Do not over crowd the pan, do a little at a time. Leave the pieces large till you flip the meat. What we want here is a nice caramelization, a crust on one side of the meat. Once caramelized flip the meat over and break it up into small bite size pieces while caramelizing the 2nd side. The goal here is for the meat to help add some texture to the chili, both thru the caramelization and by keeping it chunky. Repeat for the rest of the ground bison, and set meat aside. Deglaze the pan with the previous days braising liquid.
  12. 12While cooking the ground meat heat oil in a large pot (atleast 2 gallon) add in the rest of the onion, the carrot, peppers, garlic (all the raw veg in case I missed something), season with salt and pepper and sweat till tender.
  13. 13Add the rest of the tomato paste and continue to cook till it starts to darken.
  14. 14Add chill blend, cumin, and coriander and cook for 4 or 5 more min.
  15. 15Add canned tomato, soy sauce, worcestershire, braising liquid, herbs, tabasco, ground meat, braised meat(cut into small bite size pieces) caramelized onion, honey, beans and any ingredients in the list I may have missed.
  16. 16Bring to a simmer and simmer for an hour or so. Taste to see if seasoning is needed.
  17. 17When finished serve (I like it over rice), or cool in an ice bath. I find it freezes very well so I vacuum pack and freeze in 8 oz. portions. Also, it’s one of those dishes that seem’s to be better the next day.

Member recipes are not tested by the CHOW food team.

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