Since moving to Colorado, my husband has fallen in love with everything bison. So I decided to ‘beef’ up (pun intended) my chili recipe with both ground beef and bison and gain a few brownie points where I can… 
B&B Red Chili
Ingredients
- 1 T oil
- 1 lb ground beef
- 1 lb ground bison
- 1 large onion
- 1 T minced garlic
- 2 stalks celery - diced
- 1 large can tomato sauce (29oz)
- 1 can diced tomatoes (14.5)
- 2 T cumin
- 2 T chili powder
- 1/2 tsp smoked paprika
- pinch of cayenne
- 1 tsp salt
- 1 can kidney beans (dark or light) - do not drain
- 1 can black beans - drained and rinsed
- 1 C water
- 1/4 C masa harina
- cheddar cheese - shredded
- Sour cream
- tortilla chips or cornbread = coarsely crumbled
Instructions
Cook the onion and celery in the oil over low to medium heat until vegetables start to soften.
Add the ground meat and cook until just browned.
Add the garlic and seasonings and cook for an additional minute or two, until the garlic becomes fragrant.
Add tomatoes and beans and heat through.
In a small bowl, whisk together the water and masa harina. Pour into the chili and continue to cook. The masa mixture will thicken the chili as it heats through. Once hot, if your chili is too thick, you can add more water. Simmer for another hour or even two if possible, stirring now and then.
Check your seasonings and adjust as necessary to suit your tastes. Take some caution here since as the chili stands, the seasonings will continue to develop.When ready to serve, garnish with some cheese, sour cream, and crushed tortilla chips. I personally love to crumble my cornbread right into my chili!
