Interlude: Game Day Chili

A good chili recipe is never final. Like most soups and stews, it only ever benefits from a little improv, and I don’t think I’ll ever be done experimenting with this one! That said, I’m confident enough in the base of my recipe to throw it on the blog in its current form, and besides… it’s NFL Kickoff Weekend. What’s football without chili?!

The magic* of this chili recipe is quadrifold:

• Most chili instructions call for 1lb of ground beef, but I’ve found that using a half-pound of ground beef and a half-pound of ground bison enhances the flavor considerably
• Shallots are the queen of the allium world, and using them instead of yellow or red onions also gives this chili a boost
• Mixing in a few tablespoons of coconut cream/milk adds an amazing creaminess without any coconut taste (if you’re allergic to coconut or nuts, you can just use regular cream)
• Just like salads, the joy of chili can be found in the toppings. Chopped cilantro, pickled jalapenos or onions, shredded cheese, bacon bits, oyster crackers, sour cream, mashed avocado or guac, tortilla strips, roasted corn salsa, tater tots… the list borders on endless!

*if I do say so myself

Ready to cook?

For this recipe, you’ll need a Dutch Oven or a large soup pot.

Ingredients:

• 2 tbsp olive oil
• 1/2lb ground beef
• 1/2lb ground bison
• 2 green peppers, chopped
• 1.5 cups of chopped shallots
• Spice mix: cumin (3 tbsp), onion powder (3 tbsp), chili powder (4 tbsp), dried oregano (1 tbsp), and black pepper (1 tbsp)
• 5 cloves of garlic, grated
• 3 tbsp tomato paste
• 20oz kidney beans, drained and rinsed
• 30 oz diced tomatoes with chiles
• 2 tbsp chicken bouillon paste
• 2 cups low sodium beef or chicken broth
• 1/4 cup chopped cilantro
• 3 tbsp coconut milk

Toppings:

• Sliced scallions or chopped chives
• Oyster crackers
• Sour cream
• Shredded cheddar cheese
• Bacon bits
• Pickled jalapenos

Instructions:

1. Brown the ground beef/bison over medium heat until just beginning to darken. Add in the green pepper and shallots and cook until the meat finishes browning, stirring occasionally to ensure an even cook.
2. Once the meat is browned, add in the spice mix and grated garlic. Stir well to combine, and cook for another 2-3 minutes (until the spices and garlic are fragrant).
3. Add in the tomato paste and bouillon, and stir well to ensure the paste is evenly distributed. Add the beans, tomatoes, and broth, and cook over medium-low heat for 20 minutes. The broth should reduce somewhat, but the mixture should not dry out entirely.
4. Turn off the heat and stir in the coconut cream/milk. You can add in more than three tablespoons if you’d like an even creamier chili, but don’t do more than 1/3 cup or there’s a chance you’ll be able to taste it.
5. Serve warm with toppings and enjoy!