What’s more Grey Cup than Chili? I make a big pot of it every year and we use tortilla scoops to gobble it up!
There are TWO secrets to great chili: fresh pungent spices and dark chocolate.! That’s right – there’s chocolate in this! Both add a deep layer of flavour to the chili. Sometimes I add chipotle pepper to give this dish a wonderful smoky note.
Ingredients (Serves 6-8)
2lbs ground bison or beef
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 tbsp vegetable oil
2 tbsp child powder (or more)
1 tsp ground cumin
1 can diced plum tomatoes
1 can tomato paste
20oz beef broth
3/4 cup salsa (milk, medium, or hot)
1 tbsp finely chopped chipotle pepper or smoked paprika
1/4 tsp thyme leaves
1oz 70% dark chocolate (chopped)
1 tsp freshly ground black pepper
1/2 tsp chili flakes (or more)
1 can red kidney beans (drained and rinsed)
1 tsp salt
***grated Monetary Jack Cheese for topping & Tortilla scoops for dipping!
In a Dutch oven, brown the meat on medium-high heat until no traces or red remain. Siphon off any dippings into a glass measuring cup and set aside for later use. Transfer browned meat to a bowl.
Salute the onion and garlic in oil over medium heat until they are translucent. Add the chili powder and cumin and stir constantly for one minute to toast the spices.
Return the browned meat to the pot and add the tomatoes, tomato paste, broth, salsa, chipotle pepper or smoked paprika, thyme leaves, chocolate, black pepper, and chill flakes. Syphon any fat that has risen from the top and add drippings to the meat-tomato mixture. Stir.
Simmer over low heat uncovered for 11/2 -2 hours. Stir often, about every 20 minutes. Add the kidney beans and continue to simmer until the chili is thick (~60 minutes). Add salt. Taste and adjust seasonings.
Spoon the chili into bowls and too with grated Monetary Jack cheese. Serve with tortilla scoops or buns…enjoy! 🙂