Diary of a Chef · Just Chefn Around

Bison & Black Bean Chili

Name: Bison & Black Bean Chili
Total time: 1 h
Yield: 2 gallons
Ingredients: 5 tbsp canola oil; 5 lb ground bison; 10 slices bacon, minced; 4 cups onion, medium dice; 4 cups green bell pepper, medium dice; 4 cups celery, medium dice; 2 tsp dried thyme; ½ cup garlic, minced; ¾ cup flour; 10 cups chicken stock; ¾ cup tomato paste; ½ cup chili powder; 1 tbsp smoked paprika; 2 tbsp Hungarian paprika; 1 No. 10 can black beans, including liquid; salt, black pepper, and cayenne, to taste

1 hour · 2 gallons

By Diary of a Chef · from French Classics

Ingredients

5 tbsp canola oil
5 lb ground bison
10 slices bacon, minced
4 cups onion, medium dice
4 cups green bell pepper, medium dice
4 cups celery, medium dice
2 tsp dried thyme
½ cup garlic, minced
¾ cup flour
10 cups chicken stock
¾ cup tomato paste
½ cup chili powder
1 tbsp smoked paprika
2 tbsp Hungarian paprika
1 No. 10 can black beans, including liquid
salt, black pepper, and cayenne, to taste

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Instructions

1Brown the meats

Heat the oil over medium. Cook the bison through, then add the bacon and stir until translucent.
2Build the base

Add vegetables and thyme; cook until onions are translucent. Add garlic and stir 1–2 minutes.
3Thicken

Sprinkle flour over and stir. Add tomato paste and stock; bring to a simmer over medium, stirring until thickened.
4Season and simmer

Add chili powder, both paprikas, and beans with their liquid. Simmer low 10–12 minutes. Skim fat (F.O.G. policy). Adjust with stock or water; season.

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