0 In Food

Cool Beans


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!


Chili Ingredients:
2 lbs bison
½ onion
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



  1. Mix all of the spices under ‘Chili Spice Ingredients’ together. I added a few other spices in our spice cupboard to mix things up.
  2. Brown bison meat in large pan, draining often.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Set your meat in the bottom of your crockpot on low.
  8. 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.
  9. Cook on low for 5-6 hours, or high for 3. Stir and check regularly, checking taste and adding more spice when necessary.
  10. Within the hour before serving, chop up the remaining habanero pepper and stir it in.
  11. Enjoy!

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!

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