This is a follow-up to yesterday’s post regarding breakfast for dinner. Yes, I know that I described frittata, but that recipe is for a later time. Right now it’s getting cold, and a great pot of chili generally hits the spot.
- 1 pound ground bison
- 2 tablespoons olive oil
- 1 yellow/Spanish/Canada onion, chopped
- 2 leeks (white and pale green parts only), chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 bunches green onions (white and pale green parts only to be added to yellow onions, leeks, peppers, and garlic) (dark green part roughly chopped and set aside)
- 8 garlic cloves, chopped
- 2-3 cups green lentils
- 2 28-ounce cans crushed tomatoes (strongly suggest Muir Glen)
- 1 14-ounce drained can of corn
- 1 1/2 chicken stock; more may be needed at a later time)
- 2 tablespoons plus 1 teaspoon chili powder (Penzey’s Spices has excellent, high-quality spice options)
- 2 1/2 teaspoons salt (suggest kosher salt)
- 2 teaspoons dried marjoram, crumbled
- 2 teaspoons dried oregano, crumbled
- 2 teaspoons dried basil, crumbled
- 1 teaspoon pepper
Just Before Serving
- Shredded Parmesan cheese
- Sour cream
- Heat heavy skillet over medium-high heat. Add ground bison and cook until browned, crumbling with fork, about 5 minutes. Drain well.
- Heat oil in heavy soup pot over medium-high heat. Add green and yellow onions, leeks, garlic, and bell pepper. Sauté until tender, about 8 minutes. (Yes, I know that is a Le Creuset pot, and I know it is obscenely expensive. But the thing is, it’s a fantastic pot that you’ll use for the rest of your life. I suggest guilt, the outlet store, and the promise to use it frequently.)
- Add all spices, grilling to bring out the flavor, about 1-2 minutes.
- Add tomatoes, bison, lentils and next 8 ingredients to that soup pot. Bring to a simmer, and then cover and drop temperature to low. Cook until lentils are tender, stirring occasionally, about 1 hour. Note that you may need to add additional chicken stock, depending on the quantity of lentils used.
- Add drained corn and greens from green onions. Cover and cook for another 30 minutes.
- Simmer, uncovered, until mixture is thick, about 15 minutes.
- Serve, passing sour cream separately and Parmesan separately.
- (Optional but always good) Duvel beer–will TOTALLY hit the spot as an accompanying beverage!