Tatonka Chili Print Email

2 1/2 lbs. ground bison or minced Bison Chuck
1/2 lbs. chorizo, chopped
1 onion
2-3 teaspoon minced garlic
1 TBS ground cumin
1-2 tsp oregano
1 TBS sea salt
1-3 TBS ground dried chilies
2, 28oz cans chopped tomatoes
1/8 - 1/4 cup masa flour
1 to 2 cans kidney or black beans

Blend meats with onion and brown in a heavy saucepan. Using minced bison chuck or stew meat will produce a chunkier, meatier texture.

For the best flavor, use a medley of dried chilies such as pequin, arbol, New Mexican and chipotles - toast in a hot pan until fragrant, remove seeds and grind with a mortar and pestle and season to taste. Chili powder and cayenne can also be used.

Drain off fat. Add garlic, seasonings and tomatoes and bring to a boil, skim, cover and simmer over low flame until meat is tender (1-2 hours), stirring regularly. Taste and adjust seasonings. Temper in masa flour to thicken.

Add drained beans if desired and simmer to heat through. Feel free to adjust seasonings and ingredients to taste. -Chef Mick Rosacci, Tony’s Meats & Specialty Foods

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