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.

--photo credit indianapublicmedia.org

–photo credit indianapublicmedia.org

Ingredients

  • 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

Preparation

  1. Heat heavy skillet over medium-high heat. Add ground bison and cook until browned, crumbling with fork, about 5 minutes. Drain well.
  2. 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.)
  3. Add all spices, grilling to bring out the flavor, about 1-2 minutes.
  4. 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.
  5. Add drained corn and greens from green onions. Cover and cook for another 30 minutes.
  6. Simmer, uncovered, until mixture is thick, about 15 minutes.
  7. Serve, passing sour cream separately and Parmesan separately.
  8. (Optional but always good) Duvel beer–will TOTALLY hit the spot as an accompanying beverage!

This recipe started its life on http://www.epicurious.com, but I made some renovations. Which I think are better. Obviously.