For the dozens of you who follow me on various social media platforms you may have gotten the idea that I know what I’m doing in the kitchen. I will gladly admit that you are horribly, horribly wrong. While I occasionally make a smoothie or avocado toast look pretty for an Instagram picture or Snapchat, the behind the scenes include burnt vegetables and grease fires (No really. Ask my roommate.) Occasionally I manage to not completely screw something up in the kitchen, so I try to document it. Last week my company decided to hold a national employee chili cook off. This didn’t spike my interest until I learned that the winner was taking home $50. If you’ve seen my credit card bill you know I need all the extra money I can get. With visions of $50 bills dancing in my head I decided to google a few recipes to see what I could find. I found this awesome post about a Spicy Turkey Habanero chili, got a little input from my favorite Italian co-worker, Nick, made a few revisions, and got to it!
2 lbs bison
2 cloves garlic
1 whole habenero pepper
2 cans crushed tomatoes
2 cans Pinto Beans
2 cans Kidney Beans
Chili Spice Ingredients:
4 tbsp chili powder
1 ½ tbsp ground coriander
1 tbsp salt
1 tbsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cayenne pepper
- Mix all of the spices under ‘Chili Spice Ingredients’ together. I added a few other spices in our spice cupboard to mix things up.
- Brown bison meat in large pan, draining often.
- While your bison is on the stove, chop up your onion and mince your garlic. I used less onion than the original recipe called for because I’m not a huge fan, but feel free to use a full one.
- When your meat is close to browned, push it over to one side of the pan and begin to brown your onions and garlic with a little bit of oil on the opposite side (I used avocado oil.)
- Chop up just one half of the habanero pepper and add it, along with 3 tbsp of your pre-made chili powder, to your meat, onions, and garlic.
- Create a bean paste with one can of kidney beans. The original recipe uses a food processor, but I’m a 24 year old who barely knows how to use a blender. Which is why I used a blender. I added a little avocado oil and hoped for the best.
- Set your meat in the bottom of your crockpot on low.
- Add your bean paste, the remaining can of kidney beans, 2 cans of pinto beans, 2 cans of crushed tomatoes, and remaining pre-made chili spice.
- Cook on low for 5-6 hours, or high for 3. Stir and check regularly, checking taste and adding more spice when necessary.
- Within the hour before serving, chop up the remaining habanero pepper and stir it in.
I hope you enjoyed my first, partially plagiarized, half-assed recipe. Although I didn’t win the chili cook off, at least I got lunch and a blog post out of it!