Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.
- 3 ½ cups dry kidney beans, soaked overnight in 2 quarts of water
- 1 tsp salt
- 2 tbsp cooking oil (peanut or canola)
- 2 cups chopped onion
- 1 large sweet red pepper, diced
- 1 cup diced celery
- 2 lbs ground bison
- 1 tbsp minced garlic
- 2 x 28 ounce cans of diced tomatoes
- 2 x14 ounce cans of tomato sauce
- 2 small cans of tomato paste
- 6 tbsp chili powder
- 2 tsp ground cumin seed
- 1 ½ tsp oregano
- 1 tsp ground coriander seed
- ¼ to ½ tsp cayenne pepper
- Drain the kidney beans that have been soaking overnight.
- Put them in a large pot with enough water so that the water level is one inch above the beans.
- Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally.
- Reduce heat, continue to stir very occasionally, and cook then until they are tender firm, about 30 to 40 minutes.
- Drain the cooked kidney beans and set them aside.
- While kidney beans are cooking prepare the onion, garlic, red pepper and celery.
- Set the prepared vegetables aside in one medium sized bowl.
- In a small bowl combine the chili powder, ground cumin seed, oregano, ground coriander seed, and cayenne pepper. Set the bowl of spices aside.
- Put 2 tbsp cooking oil in a heavy bottom 12-quart stock pot.
- Over medium to medium-high heat sauté the prepared vegetables for about 3 minutes or until the onion is just beginning to soften.
- Add the set aside spices to the stock pot.
- Stir and cook for a about a minute or until the spices begin to color and become aromatic.
- Immediately add the Bison meat.
- Break up any bison meat that clumps, and continue to stir and cook for 10 minutes.
- Add the diced tomatoes, tomato sauce, and tomato paste.
- Bring mixture to a boil and then reduce heat immediately.
- Simmer and cook for 30 minutes, stirring occasionally.
- Add cooked kidney beans and continue to cook for an additional 15 minutes or until desired tenderness in beans is reached. Serve with crusty French bread.
Chili freezes well.
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