Vaquero Chili
Ingredients:
- 1 lb. of Ground Bison or Ground Beef
- 32 oz. of Beef Broth
- 1 Can of Black Beans
- 1 Can of Fire Roasted Diced Tomatoes
- 1 Stout Beer
- 1 Sweet Onion
- 3 Cloves of Garlic
- Chili Powder
- 3 cans of Chipotle Sauce
- Apple Cider Vinegar
- Green Onions
- Avocado
- Cilantro
- Lime
Directions:
1. Using a 7-quart Dutch Oven or a large stock pot, add a splash of oil and the ground bison meat. Cook over medium high heat, crumbling with a wooden spoon or spatula until the meat is almost cooked through, stirring frequently. Add chopped onion and cook, stirring often, until the onions are turning soft, about 5 minutes. Add chopped garlic and cook until fragrant.
2. Add the fire-roasted tomatoes, chili powder, beef broth, dark beer, and chipotle sauce. Stir to combine. Bring to a boil, reduce heat to a simmer, partially cover and cook for 1 hour.
3. To finish the soup, add the canned black beans and cornmeal. The cornmeal will help thicken the chili with a natural flavor that complements any chili recipe. Simmer uncovered for about 30 minutes.
4. Garnish with chopped avocado, chopped cilantro and sliced green onions for toppings. Offer a lime wedge on the side. These garnishes bring a beautiful contrast of color against the deep earthy color of the bison chili and fresh Mexican nuance. Enjoy!