Bison (or beef) and Irish stout chili

Recipe ANNA Magazine, Photography Jerry Grajewski


Here, lean chuck and stout pair perfectly with chipotle and jalapeño in this rich and earthy chili. The toasted spices take it to another level.


Ingredients

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chipotle powder

3 tablespoons canola oil, divided

2 pounds ground chuck

1 yellow onion, chopped

1 jalapeño pepper, seeds removed, minced

2 cloves garlic, minced

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes, drained

1 (19-ounce) can kidney beans, drained and rinsed

1 (16-ounce) can Irish stout

2 cups beef stock


Preparation

Toast spices in a dry pan over high heat until fragrant. 

In large, heavy-bottomed stockpot over medium-high heat with 2 tablespoons oil, brown ground chuck, breaking up with a spoon. Remove from pan and set aside. In same pan, add 1 tablespoon oil and cook onion and jalapeño until softened. Add garlic and cook for one more minute. Add toasted spices and stir well to combine. Add tomato paste and cook for a few more minutes. Add diced tomatoes and scrape the bottom of the pot well to deglaze the pan. Add the canned beans, stout, stock, and browned chuck. Bring to simmer, turn heat to low, and cook for 2 hours. 

Ground chuck can be replaced with your favourite ground meat, ground beef, turkey, or chicken.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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Lamb meatballs with yogurt mint sauce