Well, after learning that Bison is organically raised meat and contains Omega 3 fatty acids and CLA (conjugated nucleic acid) which help in controlling weight and fighting cancers, I decided to start replacing ground beef with bison in most of my meals. Furthermore, The American Heart Association recommends bison meat for a heart healthy diet due to its low fat and cholesterol content. Bison is high in protein, iron, selenium, phosphorus, zinc, copper, potassium, riboflavin, niacin, and vitamins B6 and B12. Honestly, you won’t taste a difference.
As I stand here in my kitchen, stirring this aromatic pot of chili, I’m reminded how comforting a bowl of chili is during the cold winter months. I start thinking of our ski trips and the Marina del Rey Holiday Boat Parade, where I always serve chili to my family and guests. This is a heartwarming and soulful chili that is sure to delight those you serve it to.
I just pulled my jalapeño cheddar cornbread out of the oven and am going to drizzle maple syrup all over the top while it remains in the cast-iron skillet. Since this is a black bean chili that is spiced with pasilla peppers, the jalapeño cornbread pairs perfectly. I’m going to top my chili with Greek yogurt, instead of sour cream, and grated cheddar cheese. It’s going to be the perfect lunch for me and later, the perfect dinner for my family.
- 1 pound dry black beans
- 2 pounds ground bison
- 1 large yellow onion, peeled and diced
- 2 fresh pasilla chilies, stemmed, seeded and diced
- 1 14.5-ounce can diced tomatoes
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1-teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons cornmeal
- Greek yogurt and grated cheddar cheese for garnish
- Rinse black beans and strain. In a large pot, add beans and 6 cups of water. DO NOT ADD SALT! Bring beans to a boil, and cook for 2 minutes, remove from heat, cover and allow beans to soak for 1 hour. Or cook beans according to package directions.
- Once the beans are tender, drain and reserve 2 cups of the water.
- In a large frying pan over medium-high heat, sauté the meat until browned. Remove the meat (leaving the fat in the pan) and set aside.
- Add the onions and chilies to the hot pan; reduce heat to medium, and sauté until the onions are translucent. Sprinkle with a pinch of kosher salt and pepper.
- In the pot with the beans, add the cooked meat, onions, chilies, diced tomatoes, chili powder, cumin, salt and pepper. Mix well, return the post to the stove, bring to a boil, and reduce heat and cover, allowing simmering for 1 hour, stirring occasionally.
- To thicken the chili, in a bowl pour ½ cup and whisk in the cornmeal. When the cornmeal is integrated, the water will appear cloudy. Stir the cornmeal mixture into the chili. It will make the chili slightly cloudy when it is fully integrated; this is normal. Simmer the chili for 5 minutes.
- Enjoy with topped with Greek yogurt, grated cheese, and jalapeño cornbread drizzled with maple syrup.