Chili Time

Anyone who’s lived in North Dakota knows that when falls rolls around, one day the weather can gorgeous and the next horrendous. All you have to do is look back to September, when we had record highs, and compare that with what it’s been like in October.

We’re probably going to get some more nice days before winter (sigh) sets in, but chances are they’ll be few and far between.

To me, that signals chili season. Having just returned from a successful Colorado elk hunt, I’m just dying to make a pot of chili with some of my newly acquired game. There’s nothing like a bowl of hot chili to warm you up on a cool fall day.

 

Here’s a time-saving, slow-cooker chili recipe I came across recently from Certified Angus Beef LLC. It calls for beef, but you could substitute just about any other red meat, including venison, elk or buffalo.
 

Hyde Park Chili
3 pounds Certified Angus Beef bottom round or chuck roast, cut into ½-inch cubes
¼ cup canola oil
3 large onions, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 tablespoons chili powder
1 tablespoon brown sugar
1 28-ounce can chopped tomatoes
1 15-ounce can black beans
1 can chopped green chilies
2 to 3 jalapeno peppers, seeded and finely minced
Salt and pepper to taste
Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to the slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for about 8 hours.
Serve and garnish with optional toppings. Goes great with cornbread.
Yield: Serves 8.
Approximate nutritional analysis per serving: 408 calories, 17 grams fat (4 grams saturated), 106 milligrams cholesterol, 20 grams carbohydrates; no dietary fiber, 44 grams protein, 724 milligrams sodium, 7 percent % daily value iron (based on 2,000 calorie diet).

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