Last year I went to the Half Acre Chili Cook-off as an attendee and had a blast. It was probably the best charity event I attend all year. So, this year I decided to step up my game and enter as a contestant.
10 lbs of bison meat, beans, tomatoes, chiles, chipotles, jalapeños and a LOT of diced onions (OCULAR PAIN endured) later I had 5 gallons of Blazin’ Trails Chili.
My secret ingredient, half acre over ale. It gave my chili a bit of a malty flavor that balanced out smoke of the chipotles.
I didn’t win a darn thing, but I had a great time cooking for charity. The event raises money for The Arts of Life Center which is committed to providing high quality, innovative services for adults with developmental disabilities. Seeing all of the attends having a good time and enjoying all of the chili meant more than any award I could have won.
This event has won a special place in my heart and I can’t wait to enter next years cook-off. I’ll be back with my beans ablazin’!
Blazin’ Trails Chili
makes 6 servings
Ingredients:
1 lb ground bison
1 can (7oz) chipotle peppers in adobo (diced)
1 can (15oz) chili beans ( I like to use a mix can with kidney, black and pinto beans)
1 can (15 oz) fire roasted tomatoes
2 cans (7 oz) diced green chilies
1 can (15 oz) chunky tomato sauce
1 can beer (a malty and mild beer, I like Half Acre Over Ale)
1 tsp Mexican Chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp ground corrinader
1 small jalapeño (diced)
1 tsp paprika
1 tsp cumin
1/2 tsp ground corrinader
1 small jalapeño (diced)
1 onion (about a cup) diced
1 lime (juiced)
Instructions:
In pan, brown bison meat. Add onions and sauté with bison for 2-3 minutes. Add bison, onions and the rest of the ingredients to a stock pot and simmer for 2-3 hours on a low flame.
Serve hot. I think this chili goes with sherdded cheddar jack cheese, cilantro and toasted pumpkin seeds. A few green onion and a dollop of sour cream are pretty tasty too.
Enjoy!
Your apron!!!!!! Gosh I love this so much! Way to go making a massive amount of chili!! And thanks for sharing the recipe 🙂