This one is from Elizabeth!
This is not the slow-simmer all day in a crockpot chili. This is the kind you make when you realize you have the ingredients on hand to make it and it sounds like a good idea. It sure is delicious, though.
-1 pound ground bison
-1/2 yellow onion, chopped
-2 cloves garlic, diced/crushed
-2-3 serrano peppers, diced (for those who don’t like spicy things as much substitute jalapeno peppers since they have a slightly more mild kind of kick)
-(1 green bell pepper, chopped)
-1 can (14oz) diced tomatoes (no salt added preferably!)
(-totally optional: 1 small can tomato paste. This is only if you like your chili a little thicker. I didn’t have any so I didn’t add it. The flavor stays the same it’s just the texture/consistency that changes really)
-chili powder (sidenote: my dad actually swears by Santa Cruz Chili Paste for his chili. My stomach, however, has never ever been able to keep it down. It *is* a wonderful flavor and also adds a richer texture than just chili powder)
-coarse ground black pepper
-mango (1/4 to 1/2 a mango per person)
-avocado (1/2 per person)
-jicama (as many slices as you like)
-lime juice (just a little squirt)
Directions (warning: I tend to not really measure how much of each spice I throw in… more chili powder than cinnamon than cayenne pepper than black pepper. Really it’s up to you and your own spice preference. Play around with it!):
In a hot skillet cook the bison with some black pepper, chili powder and cinnamon. In a pot cook the onions (in your preferred oil, I prefer coconut oil) and then once smelling yummy add the serrano peppers, bell pepper, and then a minute or two later the garlic (yes in that order). Throw on (to that lot) some chili powder and red pepper. Add some more cinnamon and chili pepper to the bison. Once the bison is cooked add it to the pot and then add the tomatoes. Turn the heat down and let simmer until you think it’s done (no more than 20 minutes, really)! Eat.
Yummy side garnish (either separate or all together or any combo): avocado, mango, jicama (with lime juice and you can even add cilantro [not pictured]).
The most important thing is to remember to have fun in the kitchen! This recipe came out extremely well. I gobbled my dinner right up.
If you eat like me this will make 4 servings (about 4oz of meat per serving).