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Red Lion Spicy Foods Logo Prairie Fire Chili

 

3 lbs. ground bison
1 tsp. salt
1/2 tsp. white pepper
1 tbs. peanut oil
1 large white onion, coarsely chopped
4 cloves garlic, roasted and finely chopped
1 28 oz. can chunky crushed tomatoes
1 14 oz. can chicken broth
1 4 oz. can chopped green chiles
1 package Red Lion Spicy Foods Company XX Hot Chili Powder
1 tbs. cumin
2 shots silver tequila
3 15.5 oz. cans pinto beans, rinsed and drained

 

To roast the garlic, heat a heavy, preferably cast iron, skillet over medium-high heat.
Put the garlic, unpeeled, in the skillet. Roast, turning occasionally, until the skin is
black in places and the garlic is soft to the touch, about 10 minutes.
Remove the garlic from the skillet and set aside to cool. When cool to the touch, slip
the skin from the garlic and finely chop.
Heat a large, heavy stock pot or Dutch oven over medium-high heat, and crumble the bison
into the pot. Add the salt and white pepper, and cook until browned.
Bison is very lean and won't take as long as beef to brown. Drain and set aside.
Add the peanut oil to the pot. Add the onions and cook for 5 minutes.
Add the crushed tomatoes, tomato sauce, chicken broth, garlic, bison and chili powder.
Bring to a boil, and reduce heat to a simmer.
Add the tequila and simmer for 2 hours. If the chili gets too thick, thin with additional
chicken broth. Add the green chiles and beans. Simmer for 30 minutes.
Add the cumin and simmer for an additional 30 minutes.
Serve with flour tortillas, shredded jack cheese and sour cream.

 

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