Over two years ago I posted a recipe that was a slight spin of my mom’s traditional chili she’s made for what seems like forever. I mean… it’s so old school it’s on an index card. Slightly worn down and the ink a bit faded, you can tell it was a popular dinner choice.
Tried and true, I didn’t change this recipe all that much- just switched out turkey for bison, and a few slight adjustments on spices. Oh, and a few shortcuts on the recipe, because I always feel like I’m in a time crunch.
My Mama’s Chili, Part 2
Makes about 8 servings.
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1-2 tablespoons olive oil, divided
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2-4 large carrots, chopped
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3 stalks celery, chopped
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1 yellow onion, diced
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2 pounds ground bison or beef (I like 90% lean)
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2 28‐oz. cans crushed tomatoes** see below for suggestions
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3 cans beans (I like to do an assortment of red kidney beans, chickpeas, black beans or cannelini beans), rinsed and drained
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1 1/2 teaspoons garlic powder
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2 teaspoons cumin
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1 teaspoon salt
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1⁄4 teaspoon pepper
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1⁄2 teaspoon cinnamon
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3 tablespoons chili powder
Heat a large sauce pot over medium‐high heat. Add enough olive oil to coat the pan, and add in onions, celery, and carrots. Cook for a few minutes, until onions are translucent and celery and carrots are slightly wilted. Add in a bit more olive oil, and add in the bison and crushed tomatoes. Cover, and let cook until bubbling.
As soon as it begins to bubble, lower heat to a simmer, and add in all the spices and beans. Simmer, partially covered, for about 45 minutes.
Optional: Serve with tortilla chips and cheese, and microwave for 1 minute for the cheese to melt.
