Week #12 - Ken's Quick Chili

This week my husband is making chili, so this is going to be my soup for the week. This is his own recipe and he just throws things together. I was in charge of getting ingredients, and I decided to try ground bison just to try something different. Here is the recipe according to him. (BTW: Ken is our 2010 Neighborhood Chili Cook-off winner! Oh yeah!)

Ingredients:
2 tbsp olive oil
2 medium onions, chopped
2 jalepenos, de-veined and finely chopped
2 peppers, chopped (red and orange)
6 cloves of garlic, pressed
1 can of kidney beans
1 can of tri-blend beans
1 small can of tomato paste
1 large can of crushed tomatoes
1 large can of tomato puree
2 pounds of ground bison meat
6 oz water
cayenne pepper, cumin, oregano, salt, black pepper, white pepper, dark Mexican chili powder to taste

Method:
1. Saute the peppers, onion, and garlic in olive oil until soft.
2. Add the bison meat and cook through.
3. Add tomato paste and a round of seasoning.
4. Add the tomato puree, crushed tomatoes, and beans, and season again.
5. Add water.
6. Simmer until the beans are tender.
7. The longer you cook the better, and keep adding a bit more water as you cook longer. It will be better the second day!

Rating 4.5/5