Oh Joy

{happy lady makes}: mushroom bison chili
24 Nov 2009


When I'm not exploring local foodie finds, this Happy Lady does enjoy spending time in the kitchen whipping up some my favorite culinary delights. Mind you, I tend to cook sans recipe because I lack patience for recipes that require steps that must be followed precisely. Being influenced by the methods of Thai cooking growing up, I tend to cook in a "throw-together" manner tasting the dish as I go. (So, yes, baking is not one of my strong suits!) If it cannot be tasted before it's done, I'd rather not make it myself.

With this in mind, I share with you a recipe for an easy (taste-as-you-go) Mushroom Bison Chili. When the temperature drops and my belly starts to crave something warm & cozy, nothing screams warmth and comfort more than chili. This recipe was given to me by my talented brother-in-law and adapted a bit more to my liking. Keep in mind, all spices can be increased or decreased to your liking. Enjoy!


In a pan, add:
1 tea. bacon fat or butter (add a little more if using bison meat)
1 onion, chopped
1 lb. sliced or quartered mushrooms (your choice on type)

Saute over medium-high heat, then add:
1 lb. ground bison or cubed steak (sirloin or rib meat)
1 tbsp. chili powder
1 tea. ground cumin
1/2 tea. cayenne pepper
1 tea. kosher salt
fresh ground pepper

Saute some more, then add:
9 - 12 garlic cloves (thin sliced)

Saute until garlic is cooked but not brown (bitter), then add:
2 cans (15 oz) diced tomatoes (i like the kind with green chilis included)
3 bay leaves
1/2 cup of ketchup
1/4 cup of honey
squeeze of sriracha

Cover, then simmer for 1 hour, stirring every 15 minutes.

Taste, then season with salt & pepper as needed.
If too spicy, add a little honey to balance.

{Photo and recipe courtesy of Oh Joy. Click here for a printable PDF of the recipe.}



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