TEXARADO BISON CHILI

Texarado Bison Chili image

Number Of Ingredients 14

1 pound Ground Bison
1 pound Stew Meat (beef)
32 ounces Crushed or Diced tomatoes
12 ounces Your favorite dark beer
1 tablespoon Cumin
1 tablespoon Coriander
15 ounce Kidney beans
15 ounces Cannellini beans
1 Large onion (chopped)
2 tablespoon Guajillo Adobo sauce
1 Poblano pepper
1 tablespoon Chili powder
1 cup Strong coffee
2 tablespoons Extra virgin olive oil

Steps:

Sauté onions in olive oil over medium heat for three minutes, then add cumin, coriander, chili powder and sauté an additional two minutes.
Deglaze pan with bottle of beer, then add tomatoes, adobo sauce, and coffee. Bring to low boil and simmer for at least two hours.
Add the beans and simmer an additional 30 minutes.
Although completely optional, I like to roast the poblano over an open flame, turning until all the skin is charred black. Let cool then peel skin, remove seeds, and dice the pepper. This fills the kitchen with a wonderful aroma and gets me excited for the chili to come.