RAIN SHADOW

El Rancho

VALHALLA BISON CHILI

5 lbs. bison round steak, cut into 1 inch cubes

1/2 cup chili powder

2 tsp. cumin seeds

5 cloves garlic, minced

1 tsp. salt

2 cans kidney beans

1/2 cup olive oil

1/2 cup flour

1 tsp. cayenne pepper

2 tsp. oregano

4 cups beef broth

1/4 tsp. pepper

1/2 cup onions, chopped

Brown bison meat in oil. Sprinkle with flour and chili powder. Cook, stirring 3-5 minutes, until meat is fully coated. Place cumin and oregano between palms and dust onto the meat. Add all other seasonings and bring to a boil. Cover and simmer for 4-6 hours. (This can be cooked on low for up to 20 hours.) Add kidney beans and onions for the last half hour of cooking. If needed, sprinkle cornstarch to thicken. 

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