Bison Chili with Black Beans, Tomatoes and Acorn Squash

T’is the season to eat chili! This version by member Beth Sorrell includes an ingredient list packed with lots of Fair Shares items.

 

1 lb ground Meramec Bison

2.5 cups cooked Del Carmen black beans

1 jar Hilty tomatoes, drained and chopped

1 acorn squash, seeded, cooked and flesh removed

1 onion, chopped

I jalapeño pepper, seeded and chopped

1 serrano pepper, chopped

1 roasted poblano pepper, chopped

3 tbsp tomato paste

2 tbsp chili powder

1 tbsp ground cumin

3 garlic cloves minced

I cup chicken broth

2 tbsp fish sauce (see note)

1 tbsp Ozark Mushroom Soy Sauce

I tsp unsweetened cocoa powder

 

Hit Sautè button and add a bit of oil. When the pot is hot, add the bison and brown, stirring as needed and season with salt and pepper. While the meat is browning, mix the broth, fish sauce, soy, and cocoa powder in a small bowl and set aside. Once the meat is browned, add the onion, chili powder, and cumin. Stir till the onion is soft. Turn the sautè function off and add the remaining ingredients. Stir to combine. Seal lid and set to Manual setting for 10 minutes. Release pressure carefully.

 

Brown bison in a bit of oil in a dutch oven and season with salt and pepper. While the meat is browning, mix the broth, fish sauce, soy, and cocoa powder in a small bowl and set aside. Once the meat is browned, add the onion, chili powder, and cumin. Stir till the onion is soft. Add the minced garlic and sautè a minute or so. Add the broth mixture and stir. Add the rest of the ingredients and bring to a low bowl. Reduce heat to simmer and cover. Cook for 20 minutes.

 

Fish sauce can be found at any asian market such as Jay International, Seafood City (my personal fave) or Global Market. You may even find it at Whole Foods or Straubs in the asian section. You can just use extra soy if you don’t have it, but it’s a fun ingredient.

 

I stock up on hot peppers all summer. I freeze jalapeños and serranos whole and chop to throw in chili all winter long. I roast, seed, and peel poblanos and wrap in plastic wrap for the same purpose. You can use fresh peppers, or leave them out if you don’t like spicy. The little cans of green chilis are mild and will be fine for flavor without a lot of heat.