recipe 
yields
8-10 Servings
1 tablespoon olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 ½ pounds ground bison
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
4 large cloves garlic, crushed
1 jalapeno pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
4 tablespoons chili powder (or to taste)
1 tablespoon red pepper flakes (or to taste)
2 tablespoons tomato paste
4-6 ounces dark beer
1 28-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
2 bay leaves
1 15-ounce can kidney beans drained
1 15-ounce can pinto beans, drained
1 tablespoon sugar (or to taste)
Salt and pepper to taste
Sour cream
Cilantro
Avocado
Scallions
Cheese
Hot sauce
Chili
Garnishes
steps
- In a large pot, heat the oil over medium-low heat. Sauté the onion until translucent. Add the carrot and cook to soften (about 5 minutes).
- Add the ground bison, raise heat to medium, and brown, breaking up the meat and stirring often until the meat is no longer pink (about 5 minutes).
- Add bell peppers, garlic, and jalapeno and cook for 5 minutes.
- Add cumin, coriander, chili powder, and red pepper flakes, and tomato paste and stir for 1 minute (blooming the spices so they have a richer flavor).
- Add beer and cook mixture to reduce it until almost dry. Add tomatoes, bay leaves, and beans. Bring to a boil, then reduce to simmer. Partially cover and cook, stirring occasionally, until slightly thickened, for about 20 minutes.
- Add sugar and stir well. Season to taste with salt and pepper and garnish with your favorite toppings. Serve over rice or on its own.
Date Published: 09.16.15
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Recipe By
The Local Palate Test Kitchen
