Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Wild Red Chili Print Email


2 1/2 lbs. ground bison, beef or game meat
1/2 lbs. pork breakfast sausage
2 onions, chopped
1 tablespoon cumin
1 TBS seasoning salt (or 1/2 TBS salt and 1-2 tsp mild red chile powder)
3/4 teaspoon cayenne
1 1/2 teaspoon Cajun seasoning
1 1/2 teaspoon black pepper
1 1/2 teaspoon minced garlic
two 28oz cans chopped tomatoes (pref San Marzano)
1 to 2 cans kidney or other beans

In a large, heavy saucepan, saute ground meat, pork sausage and onions; chopping the meat finely and cooking until the onions are tender. Drain off fat.

Add garlic, seasonings and tomatoes. Partially cover and simmer over low flame until meat is tender (at least 60-90 minutes), stirring regularly. Taste and adjust.

When the meat is tender, adjust seasonings, and then add drained kidney beans, simmering for 10-15 minutes longer. For a thicker chili with a rustic flavor, add up to 1/4 cup of masa flour with the beans - optional.

Serve with corn bread, saltines, or tortillas. Optional additions: green bell peppers, green chiles, potatoes, corn, & chipotles - don't be afraid to adjust to taste. - Chef Mick Rosacci, Tony's
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