Bison Chili Recipe by Mary Shenduda, The Paleo Chef
Mary Shenouda is not just an amazing chef and entrepreneur, but also a friend and inspiration. We’ve had the good fortune of working with her for some time and today we get to share one of her recipes.
HIDE YOUR LIVER. HIDE YOUR HEART. BISON CHILI.
Here I am again, getting you to eat your offal. This time a little more uncover and so delicious, you’ll forget you ever disliked organ meat.
What you’ll need:
2 tablespoons butter, ghee, or coconut oil
1/2 yellow onion, chopped
1 large heirloom tomato, cubed
1 tablespoon finely ground espresso
1 garlic clove, chopped
1 lb ground bison blend (heart, liver, meat)
2 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne
1 teaspoon salt
1 can of tomato concentrate
1 tablespoon coconut teriyaki sauce
2 tablespoons primal kitchen oregano marinade (found at Whole Foods)
water, as needed, to desired saucy-ness
garnish of choice, I choose diced green onions and diced purple onions with a dollop of aioli and lemon zest #fancy
This may seem like a lot, but it is actually very easy to make. If you don’t like a component, remove it. If you want to add your own favorites or veggies, do it. Be mindful if you add veggies, you’ll want to up spices a touch to ensure maximum flavor.
What do do:
In your large pot, melt some of your cooking fat (butter, ghee, or coconut oil) then start browning your onions with the diced tomato present, adding the espresso ground towards the end, followed by the garlic.
Really let the onions brown, almost black on some pieces, then add the bison blend, mashing it into the pan with a large fork or potato masher.
Then, in no particular order, add all your spices, adding more cooking fat, and continue mashing the meat blend, separating it into a fine texture.
Here, I like to keep it slightly undercooked, while I add the tomato concentrate, primal kitchen foods oregano marinade, and coconut teryaki sauce, continue mashing together.
Add half a cup of water at a time, until you get the chunky or saucy consistency you desire, continue mashing and let it simmer for 15-20 minutes over a medium heat.
Taste it, add salt or spice or pepper or herb or whatever you want as needed. I’m not there right now, but I’ll tell you I want a combination of tangy, sweet, and spice all at once to know it’s just right for me.
Turn down the heat, let it thicken up, and BOOM. You got yourself a seriously power-packed chili dish that’ll last you a few days.
The lemon is for serving because I put lemon on almost anything. You can eat this up in a bowl. You can stuff this chili into a baked potato. You can layer it with guacamole and dip pork rinds into it. You can scramble eggs with it. So many options to keep this exciting, or rather even more exciting because remember, you’re eating offal and you’re loving it.
Just call me the millionaire meal matchmaker. As in, I make you feel like a million bucks and you become the man or woman of your own damn dreams.
Awesome begets awesome after that.
xo Mary, The Paleo Chef