This past Saturday, CBH and I had a few friends over to taste test two new chili recipes, have a couple too many cocktails and watch football.
– Spicy Bison Chili
– White Chicken Chili
The spicy bison chili recipe I obtained from the National Bison Association. The recipe is the 2012 Best Buffalo Chili Recipe Winner: Reverend Red’s Chili by Mary Lou Flocchini. Thank you so much, Mary Lou! It was a complete crowd pleaser and one we will certainly make again!
The white chicken chili was actually more of a complete wing… a few different recipes that I had read, and ended up piecing together and tweaking on my own. Luckily, it turned out rather delicious as well! I paired the chili with both regular cornbread and jalapeno cornbread, a couple shredded cheeses, monterey jack and cheddar, tortilla chips and some whipped greek yogurt to symbolize sour cream. All and all, a great day. Here are the recipes as well as a few photos to share:
- 5 lbs. bison ground beef
- 2 Tbl. salt
- 1 Tbl. course black pepper
- 6 tsp. cumin (powdered)
- 3 tsp. paprika
- 3 Tbl. chili powder
- 4 tsp. ground red chili pepper (I substituted cayenne in for this)
- 2 jalapeno peppers, roasted, split in half, seeds removed, then diced
- 4 garlic cloves
- 1/2 large red onion
- 1 15 oz. can tomato sauce
- 2 tsp. oregano
- 2 tomatoes, diced
- 2 oz. beer
- 4 Tbl. olive oil
*Brown bison ground beef in large stock pot. Add diced onion, diced jalapeno, diced tomato. Cook and stir until meat is cooked through. Add tomato sauce and other spices. Crush oregano before adding. Add one can of water. Simmer for 1.5 hours. All chili to get thick. Add water if necessary.
White Chicken Chili:
- 3 cups cooked chicken breast
- 1 whole white onion, diced
- 4 garlic cloves, minced
- 2 whole cans green chilies, chopped
- 1 15 oz. can cannellini beans, drained
- 8 cups chicken broth
- 1/2 jalapeno, seeds removed, minced
- 1 1/3 tsp. cumin
- salt and pepper to taste
- 1 c. whole milk
- 2 Tbl. cornmeal
*I cheated and used a rotisserie chicken that I had discarded the bones and skin. In a skillet, saute onions and garlic with a tsp. of olive oil. Transfer to crockpot and turn temperature to ‘high’. Add chicken broth, green chilies, jalapeno. Add chicken. Add cannellini beans. Season with paprika and cayenne pepper to taste. Let slow cook until guests are ready to eat, stirring occasionally.
Some fun cocktail napkins are a must.
The Results of the chili? Both seemed to be a hit! Although, the bison chili completely disappeared…