Bison (or beef) and Irish stout chili

Recipe ANNA Magazine, Photography Jerry Grajewski

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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.

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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

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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.