Bison Chili, by ChefChicoB

1 #, ground bison (buffalo)
2 cups, beef stock or beef broth
4 tbsp, sambal
8 oz, crimini mushrooms, whole
1 each, green bell pepper, chopped
2 each, small yellow onion, small dice
1 tbsp, minced garlic
1 tbsp, tomato paste
12 oz, beer
28 oz, crushed tomatoes
13 oz, chick peas
1 tbsp, chili powder
2 tsp, dried oregano
1 tsp, ground coriander
3/4 tsp, ground cumin
1/2 tsp, salt
1/2 tsp, black pepper

May be served with a tablespoon of sour cream and crackers. Be sure to add those calories to the count listed here!

In a blender, blend the stock, sambal, and whole mushrooms to a smooth puree. Reserve.

Heat a medium sauce pot over medium high heat. Add the ground bison and brown, stirring often to separate and mix well. While browning, season with 1/2 t of salt and 1/2 t of black pepper. When browning is complete, place ground bison in a bowl and reserve.

Add chopped onion and green peppers to the pan and saute 5 minutes to soften. Add minced garlic cloves and saute 1 minute more. Add 1 T of tomato paste and saute 2 minutes more. Add spices and saute for another minute, then add the reserved ground bison and 12 oz of beer. Reduce heat to medium and reduce by 1/2.

Add the stock/mushroom/sambal puree and crushed tomatoes and bring to a simmer. Reduce heat to low and simmer 30 minutes. Season with salt and pepper to taste. Add chick peas and simmer 45 minutes longer.

Serving Size: makes 8 - 1 cup servings