We got our tree! Eeee!
Cutting our own last year was fun and all but it was a lot more work than we (B) anticipated and we were on a serious time crunch (since I promised game day chili) so we stopped at a little pop-up shop in town, picked out a beauty from Nova Scotia(!) and tipped a sweet high school boy to tie that baby on top of the Jeep instead.
We spent the afternoon elfing with our chili simmering on the stove. Once we got the star up (and I changed everything around about oh, a half dozen times) we cozied up on the couch with huge bowls of chili and watched the Giants take home the W. Yay for B and his fantasy team! We’re going to the playoffs!
‘Tis the season! Chili season!
BISON STOUT CHILI
2 Tbsp good olive oil, divided
1 lb ground bison
1 yellow onion, chopped
3 bell peppers, chopped (I used red, yellow, and green)
1 jalapeño, finely chopped, seeds removed for less heat
2 garlic cloves, minced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp oregano
1/2 tsp cinnamon
1 tsp salt + few turns of black pepper
12 oz. your favorite stout
2 cans 28 oz. organic crushed tomatoes
4 oz. organic dark chocolate (The darker the better, in my opinion.)
Plain yogurt or sour cream
Fresh parsley or cilantro
Red onion, finely chopped
Heat 1 tablespoon of oil in a cast iron skillet over medium heat and brown the meat, breaking it up as it cooks. A few pink spots are ok, it will finish cooking in the sauce. Remove meat from skillet and add an additional tablespoon of oil to the pan. Add the vegetables and sauté until softened, about 6-8 minutes. Add the garlic and cook until fragrant. Next, add the beans and spices and stir until combined.
Now add your favorite stout and simmer until reduced by about half. Next add the tomatoes and dark chocolate, stir until combined and chocolate is melted. Simmer on the stove for about 30 minutes. Keep warm on the stove on low for hot chili whenever you’re ready! Serve with your favorite toppings.