Chili, jalapeño cornbread... camouflaged Hi-Life... ladies and gentleman, it's fall
One of my biggest clients is based in Miami, and apparently they're having a heat wave down there, but up here in the Northwest the fall weather is definitely upon us. I actually prefer to be a little cold (it wakes me up), and I don't even mind the rain too much, though the mile walk to the office can be a little daunting when it's really coming down (Emily was sweet and drove me yesterday). When I get home at the end of the day, all I want to do is eat chili. Here's how I make it — adapted from the classic Toni Smith recipe.
Bison Chili Put the following things in a big pot in order, over medium-to-high heat, and let each thing you mix in sit for maybe 3-5 minutes before adding the next thing. Approx 2 tbsp olive oil 4 cloves minced garlic 1 medium yellow onion and 1 medium red onion, diced 1 pound ground bison (chop into smallish chunks) Approx 8 oz. champagne of beers Approx 3 tbsp chili powder Approx 1 tbsp cayenne pepper Approx 1/2 tbsp black pepper Several dashes cumin [Mix everything you've put in so far really well] 28 oz. diced tomatoes [mix together everything and let it sit for 5-10 minutes] 2 cans pinto beans, preferably Goya brand, liquid drained 1 can small read beans, ditto [Mix everything together really thoroughly. After 5 minutes, reduce heat to low. Put the lid on it and let it go for 45 minutes or an hour, stirring occasionally just so it doesn't stick to the bottom.] While it's cooking, dice 3 large tomatoes and a bunch of scallions, and grate some cheddy. [When the chili's done, turn off the stove and take the lid off. Mix it up.] Add half the tomatoes or so and mix them in. Put half the scallions on top, don't mix them in. Serve the rest along with the cheese on the side. Put some sour cream on it if you want. If you like your chili lazerbeam hot, I think you know what to add.
