It's starting to be cooler weather! What is better than chili on a cool night? This recipe is great to make and then freeze so that you will have it on hand.
1 12 ounce bottle of Shiner Bock or any dark beer
2 pounds ground bison
6 cloves garlic, minced
2 large onions, diced
1 28 ounce can crushed fire-roasted tomatoes
1/2 cup chopped fresh cilantro
1/4 cup New Mexico chile powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons honey
4 teaspoons minced canned chipotles in adobo
1 tablespoon ground cumin
1 1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cinnamon
fresh ground black black pepper, to taste
Heat 1 tablespoon olive oil in a heavy Dutch oven on medium-high heat until simmering. Add bison; cook about 5 minutes or until no pink remains, roughly breaking up the meat with a wooden spoon.
Remove meat with a slotted spoon to a small bowl. Season with 1 teaspoon salt and a few grinds of black pepper. Set aside.
Dreain liquid from pot, and add remaining olive oil. Add onion and saute over medium heat until translucent and soft but not browned, about 6 to 8 minutes. Add garlic, saute 1 minute more. Add chile powder, cumin, oregano and cinnamon, and cook gently, 1 to 2 minutes.
Pour in beer, and let cook down a few minutes, stirring. Add tomatoes, honey, chipotles and remaining salt, and return bison to pot. Cook at a lazy simmer, 45 minutes.
Let chili cool completely, then refrigerate overnight. Reheat over low heat, and stir in lime juice and cilantro just before serving.
Spoon chili into bowls, and top with your favorite fixings.
The lime juice and cilantro at the end is optional. I like to open a can of kidney beans, rinse and drain them and add them to the chili. Not everyone likes chili beans.