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Chili today, gone tomorrow

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Chili is many things to many people, as shown by the great recipes that have been mailed in, e-mailed and posted since I wrote my own recipe two weeks ago.

At the moment, we are trying to decide which recipes sound the most delicious, but in the meantime, here is a terrific one sent in by Jennifer R. that I can't wait to try out in the Westword test kitchen.

Badass Bison Black Bean Chili

2lbs Ground Bison 1 med-large yellow onion small dice 1 med green pepper small dice 1 Large can tomato sauce 2 small cans chopped stewed tomatoes 2 cans black beans, low sodium, drained and rinsed Spices: Chili powder, cumin, dried oregano, dried basil, salt & pepper For heat: crushed red pepper works best, but I have also tried Tapatio and jalapenos.

You need a big-ass pot as this makes a ton of chili. Sweat the onions and green pepper over medium-high heat until soft and onions are translucent (if you use jalapenos for heat add them now). Add bison, cook until barely browned. Add black beans, stir to combine. Add chopped tomatoes and tomato sauce, stir to combine. I then add about 2 palmfuls of chili powder, 1 of cumin, half palmful each of oregano, a bunch of crushed red pepper and s/p to taste. I basically add the spices until it tastes like I think it should so these amounts can be adjusted to your liking, be sure to keep tasting throughout cooking to adjust spices and heat. Once all of this is combined you can certainly let it cook for several minutes and then eat but it is much better when allowed to simmer (stirring occasionally) for several hours or all day. It makes a very thick chili when cooked longer.

This is an easy recipie that can be adapted to any taste preference but the bison is a MUST. I normally don't like beans in chili but the black beans in here are different than your standard kidney beans (yuck) and pair nicely with the meat. It makes fabulous chili dogs, chili burgers and chili fries. To be honest I could eat it on a shoe and it would be delicious.

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