Bison Chili - with Pics

[MirrOlure]

I'm taking my boys to a campout in a few weeks where there will be a friendly chili cook-off.

I got a "do-able" recipe off of the Terlingua site, modified it a bit (i.e. toned it down) since kids will be involved, and judging, and am doing it 100% outside, with camping equipment.

I decided to go with Bison - 2 lbs., one of which was ground, the other pound cubed tenderloin.

Picture quality may be low because I used my cell phone.

First, the meat:

...and the meat is set on the table beside the charcoal pit.......I am using an aluminum roasting pan to hold the coals and place the Dutch Oven in.

Brown the meat:

....and simmer for an hour before the next step:

I'll check back in later as I get closer to the finished product!

 

[MirrOlure]

Well...........I ate it and put the leftovers away without taking any more pics.

I'll give it a very solid A-

Next time, I'll need to figure out a way to get about 10% more moisture into it........probably because I used Bison in stead of beef.

Otherwise, it was borderline outstanding.

 

[Fievel121]

Looks amazing, what did you use in the chili (other than the Bison of course) And where did you get the Bison?>

 

[MirrOlure]

The Bison came from HEB. I think the ground was about 6.50/lb. and the tenderloin was about 12.00/lb.

I picked the 2006 winning recipe from this site.

It really darkened up to a deep red/brown color.

Here's a shot after I added the 2nd packet of spices, just before stirring it in:

 

[TheFied]

What type of chili powder did you use? Looks good.

 

[GHoward]

I remember watching some cooking show where they were making buffalo burgers. The dude added pieces of bacon, or straight pork fat, because the buffalo meat was too lean. I had to laugh because if you wanted a fatty meet, they just use beef. This sort of applies here, but whats done is done.

 

[TheFied]

Ghoward, I agree. If you buy the lean meat, keep it lean. If not, just don't buy it...

 

[MirrOlure]

I used Fiesta Brand "Fancy Light" chili powder for the "light" requirement, and Gebhart brand for the "dark" requirement.

I think if you'll look at the last picture, you'll see there was plenty of moisture in the chili at the last addition of seasoning, so I think if anything, I simply cooked it a little too long.

Rest assured though, every time I do chili from here on out, if Bison is available, I'm using it!

 

[Smurfette]

I'm a big fan of the San Antonio Chili powder you can buy in the bulk spice section at HEB. You have to use a lot though.