Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts

Thursday, February 16, 2012

Bison + Black Bean Chili

I'm a grocery store guy.  Seriously, on average, I'll bet that I go to the grocery store at least two times per day.  For those of you that loathe your weekly shopping trips, I probably sound like a lunatic.  Yet, for me, the grocery store is one of the most interesting places in the world.

After all, it's pretty amazing to think about ALL of that food sitting on the shelves.  Where did it come from?  How did it get there?  

However, as amazing as today's global economy has become, there's still something to be said about eating local and knowing about your ingredients.  In fact, we've seen a lot of Starbucks going, black turtleneck wearing, vegan aggressors supporting the "local movement" for quite some time.  Calm down people, it's just food.

With that said, I do love the fact that even the largest grocery store chains are taking risks.  By risks, I mean carrying foods other than the traditional chicken, beef, pork, and frozen seafood that most consumers are looking to purchase.

Bison, as many of you have now seen, can be readily found in most grocers next to the ground beef.  For those unaware, Bison has less fat, calories, and cholesterol than beef - while also promoting a denser concentration of protein, iron, and B vitamins.  Still not convinced?

Bison has a rich beef flavor, similar to that of grass-fed, organic beef.  Quite frankly, I've served this chili to many of folks who never knew the difference.  Of course, a good bold chili is a great way to introduce new meats to those unfamiliar.  Reminds me of the time I served up a heaping bowl of squirrel chili to a group of sorority girls . . . kidding.  But, you get my gist.

Anyways, here's my recipe for an outstanding, healthy (sans the cheese and sour cream) bison and black bean chili.

Enjoy!

MM

Bison + Black Bean Chili -  (Prep 20 minutes, Cook 1 hour, Serves 4 - 6).

1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs Ground Bison
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Jalapenos (topping)

Preheat a Dutch oven over medium heat; add oil. Next add onions and sauté for 8 - 10 minutes, or until tender.  Add garlic and jalapeno peppers and sauté until just tender, about 2 - 3 minutes.  Add ground bison and seasonings and cook until meat is just browned through, about 4 - 5 minutes, stirring on occasion.  Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.  Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 - 45 minutes.  Remove from heat and serve with desired toppings.

Thursday, August 25, 2011

Popular Plates Magazine

  
A few "first's" for me this morning.

#1.  I opened up my mail to find the new FALL issue of Popular Plates magazine.  I was excited to be included in this great publication, in fact this is my FIRST time in a NATIONAL magazine.  Sure, I've been lucky to score some great PR on national television and the like, but I am grateful for being a part of this issue.

#2.  I made the front cover!  Well, my food made the front cover . . . and it's pretty small . . . but hey, you've got to start somewhere right?  I suppose I'm most proud that it was my photography that had the chops to be showcased along such other great dishes on the front cover of the magazine.  Pretty cool!

The magazine will be out in the coming weeks at stores everywhere!  Go pick up a copy and make my Gameday Chili.

MM

Sunday, September 12, 2010

To America

It's a killer day here in Nashville, TN. Most of my weekends are spent away from home, so to grab a day like this is much needed. 80 degrees, a slight breeze, and not a cloud in the sky: add to that a Titans win - and I'm happy camper.

I'm sipping on a Post Road Pumpkin Ale (Brooklyn Brewery) staring out at the Nashville skyline. Considering the tallest building (Batman Building/AT&T) is around 50 stories, I can't help but think that yesterday was the anniversary of 9/11. 50 stories vs 110 stories . . . damn, it's unreal to think about those towers falling.

So many years later - I'm amazed at all of the controversy that still surrounds this historic event in US/World History. I'm reminded of the sermon I heard this morning - regardless of your beliefs, religion, or political leanings - the truth of the matter is God loves everyone. Imagine where we'd be if we would simply put away the hate and spread the love.

Yes - I'm about 3 Pumpkin Ale's deep, and the Grateful Dead's "Eyes of the World" is currently playing on my stereo.

Anywho - with that said - in the spirit of love and America, I'm offering up what's being served at my place today to enjoy your NFL Sunday - I got to get back to watching the 3:15 games.

Gameday + Beer + Chili = America

Gameday Chili

1/4 Cup Canola Oil
1 Onion, finely diced
2 Cloves Garlic, minced
2 Jalapeno Peppers, seeded and diced
1.5 lbs 80/20 Ground Beef/Buffalo
2 Tablespoons Chili Powder
1 Tablespoon Cumin Powder
1 Tablespoon Kosher Salt
1/2 Tablespoon Black Pepper
1 Cup Dark Beer
1 28 oz Can Tomato Puree
1 28 oz Can Petite Diced Tomatoes
1 14 oz Can Black Beans
1 14 oz Can Kidney Beans
Shredded White Cheddar Cheese (topping)
Sour Cream (topping)
Sliced Green Onion Tops (topping)

Preheat a Dutch oven over medium heat; add oil. Next add onions and saute for 8 - 10 minutes, or until tender. Add garlic and jalapeno peppers and saute until just tender, about 2 - 3 minutes.  Add ground meat and seasonings and cook until meat is just browned through, about 4 - 5 minutes, stirring on occasion.  Deglaze the pot by adding the beer, scraping up any browned bits from the bottom of the pan using a spoon.  Finally, add the remaining ingredients, reduce heat to medium low, and simmer partially covered for 30 - 45 minutes.  Remove from heat and serve with desired toppings.