Red Wine and Port Marinate Bison Chili and Goat Cheese & Cay
Serve this mouth watering chili for a large group of people.
2002 Culinary Competition Participant
BISON CHILI
- 20 lbs bison chuck trimmed & diced to 1/2"
- 60 cloves garlic
- 1 1/2 cup ground cumin
- 1/2 cup oregano leaves
- 2 tbsp salt
- 2 tbsp Black pepper
- 2-3 cups olive oil
- 6 each reconstituted pascilla, ancho and chipotle chili
- 12 cups diced onion
- 3 100 oz tins tomato, chopped, drained
- 3 100 oz tins kidney beans, drained
- 1 litre demi glaze
- 1 cup molasses
- 2 cups brown sugar
- 20 bay leaves
- 10 cups corn
- 2 cups chopped cilantro
- 1 cup olive oil
Method
- Marinate bison in 3 cups pinotnoir & 2 cups port overnight - drain & reserve marinade
- Process chilies, oregano, cumin, salt, pepper, garlic and 2-3 cups of olive oil until smooth paste, may require a little water if too thick.
- Heat 1 cup olive oil, medium high heat, in large stock pot, add onions, brown, - add chili paste, stir well, cook 5 minutes.
- Add bison, stir well, cook until bison begins to brown, add reserved marinade as needed to scrape up crust from pot.
- Add remaining ingredients except for cilantro, simmer 2-3 hours until bison is tender.
- Add cilantro, adjust seasoning as needed.
CAYENNE BUTTERMILK ONION RINGS
- 1 egg yolk
- 1 cup flour
- 1 tbsp cayenne
- 1/2 tsp soda
- 1 1/2 tsp salt
- 2 cups buttermilk
- 2 yellow onion thinly sliced
Method
- Whisk together egg yolk and dry ingredients. Slowly whisk in buttermilk, mix well.
- Dip onion rings in batter.
- Deep fry 375 degrees F 3-5 minutes.
- Ladle chili into large bowl.
- Garnish wih chopped tomato, cilantro, green onion, 2 or 3 onion rings and corn tortillas.
- Crumble 1-2 oz. snow goat cheese.