Category Archives: Recipes

My Kicked-Up Cocoa-Chipotle, Espresso Stout, Black Bean, & Bison Chili

I’m a cooking nerd. I have a cookbook for sale (prelaunched last summer, it’ll be “relaunched” in the late-spring, and if you get the Gumroad PDF, you’ll get a free update when one comes out in the next three months).

This is my latest invention in the kitchen and it’s pretty awesome, plus super-healthy.

Bison is basically the highest in protein and lowest in fat when it comes to meat, and when it’s grass-fed local free range bison, you’re talking seriously flavourful low-fat high-protein. I’m trying to nix the inflammatory things in my life (like beef) and replace them with better choices (such as bison).

Bison & Black Bean chili with homemade skillet cornbread (see NY Times recipe for maple & brown butter skillet cornbread -- yum) and a lime-cilantro yogurt.

Bison & Black Bean chili with homemade skillet cornbread (see NY Times recipe for maple & brown butter skillet cornbread — yum) and a lime-cilantro yogurt.

I doled out $13 for a pound of bison reared less than an hour from town. I had a couple 19-oz cans of $2 organic black beans, two 19-ounce cans of high-grade organic tomato pulp from Italy, and a $7.90 bottle of local craft beer, Hoyne Brewing’s Voltage Espresso Stout — a seriously coffee’d beer.

All that translates to a batch of chili ringing in above $30. Zoinks. This won’t be a regular occurrence at my house, but ohmigod, hello, happy place.

Thus I would like to share with you my labour-of-love long-stewed uber-expensive chili that will make you think maybe there should be a little more high-end chili on the menu in this hipster joints around town.

Without ado:

Steff’s Kicked-up Cocoa-Chipotle,
Espresso Stout, Black Bean, & Bison Chili

Best made in a cast-iron Dutch oven. You’re gonna need a 5qt thingie for cooking this. Lid, too.

  • 1 pound bison (or organic beef or pork)
  • 1 tablespoon bacon fat or olive oil or butter
  • 1 large onion, chopped finely
  • 8 cloves of garlic
  • 2 teaspoons ground cumin*
  • 2 teaspoons ground coriander*
  • 2 tablespoons cocoa powder*
  • 1-2 canned chipotle peppers chopped finely — 2 is VERY spicy, 1 medium, go for ½ if you’re timid
  • 1-2 teaspoons adobo sauce from the canned chipotles (same heat scale — 2 very spicy, etc)
  • 750 ml espresso stout (or other strong stout but the espresso is a nice touch, beef stock if you avoid booze)
  • 2 x 19oz tomato pulp or diced tomatoes (not puree or sauce)
  • 2 x 19oz cans black beans (drained and rinsed well)
  • generous salt (taste as you go; salt absorbs over time and the flavours change, so taste it after 2 hours then every one hour, and adjust each time. Overall, I used a couple tablespoons of coarse sea salt.)
  • chopped or diced avocado to garnish
  • lime-cilantro strained yogurt (see recipe following)

Brown the bison. Reserve. Don’t bother straining the fat; there’s very little and it’s the “good” fat, plus: flavour.

Heat your bacon fat/butter/oil in the same pan. Add onions. Cook for about 5 minutes over medium. About halfway through, add your spices, cocoa, chipotle, and adobo and cook for a couple more minutes. Add the garlic, cook another minute. Deglaze the pan with your bottle of beer. It seems like a LOT of beer, but you’re cooking it down for HOURS and all that’s left is the espresso-stout flavour, not liquid.

Let it cook for 2-5 minutes. Add the tomatoes, bison, black beans, and a whack of salt. Let it come up to a light boil, then simmer on LOWEST HEAT for the next 4-6 hours. After 3 or so hours, start to cover it. Stir it regularly. It’s done when your wooden spoon stands straight up for at least a minute and the flavours seem to make a symphony of yum in your mouth.

See below for lime-cilantro yogurt.

See? The spoon stands up. It was still standing three minutes later. This is when you know it is done. Seriously.

See? The spoon stands up. It was still standing three minutes later. This is when you know it is done. Seriously.

Lime-Cilantro Strained Yogurt

You can do this with sour cream too, but I’m assuming you’re spending $13/lb for grass-fed bison because you’re trying to be healthy like I am, so let’s go for yogurt.

Now I believe in the “healthy fats are fine” axiom which means my yogurt’s a 6% fat minimum. Use Balkan Style or Greek yogurt. If you’re going for low-fat yogurt, seriously, just skip it, because that shit’s not even good for you, and the lower the fat content, the less strained yogurt you’ll have to work with. Similarly, the higher the fat, the less wasted whey to throw out at the end.

Either go for the fat and eat natural food or skip the processed low-fat crap. Sorry, but someone’s gotta straighten people out and I volunteered.

Anyhow, to make strained yogurt: Line a sieve with thick paper towel, position it over a bowl, dump your 750ml of full-fat Balkan or Greek yogurt into it, let it strain for 4 hours, and it’ll be thick and rich and you’ll not miss sour cream at all.

  • 750 ml full-fat Balkan or Greek yogurt (rinse and keep the container for storage; expiry date = yay!)
  • Juice of a large, heavy lime (heavier = juicier)
  • Cilantro to taste (I used ½ a medium bunch, plus stems)
  • Salt to taste

Puree this all together, season it, and refrigerate until needed. Good until the yogurt expires or cilantro tastes funky.

Use as a topping on chili, tacos, baked potatoes, hash browns, etc.

*If you’re scared of HOT stuff, just cut back on the chipotle and the adobo sauce. The * spices won’t really move the Richter scale. They’re all about flavour, and you like flavour, don’t you?

Eat Good Food! Buy My Book!

late summer nightsHEY, MINIONS.

The day is here! I’ve released my first-ever book and it’s a cookbook. I’ve been cooking since I was 5 years old. I’ve taught cooking camps to kids from ages 8 to 17, and I’ve been paid by folks to teach them one-on-one too, so I’m not your normal “hobby” chef.

In fact, I’m really political about cooking. I believe cooking is the most valuable skill you can learn and it’s one of the biggest acts of rebellion you can make. I believe your purchasing choices for local foods, quality ingredients, and the shunning of big-food processed products is as political as you can get on a day-to-day basis. The food industry is a giant now, and the more we little people do at home with real ingredients grown or craft-made by local artisanal foods folks, the more we can shake the foundation of Big Agriculture.

My goal when I wrote this cookbook was to INSPIRE you, not just give you recipes. I want to empower you to see that recipes can be infinitely adjusted and personalized to suit your taste. I want you to see that cooking simply doesn’t mean being boring. I want you to feel like you can spend $10 to make a meal you’d bleed $40 to eat in a restaurant.

Eat Yummy Things and Live Better

Cooking isn’t about eating — it’s about having a creative outlet, taking a little time out to reflect on your day while you chop and simmer and stew. It’s about telling yourself you’re worth the time it takes to make something nice — whether you live alone or have a a slew of people in your household. It’s about feeding yourself food that’s from the land you live on and going to bed with that happy, full feeling that comes from eating well. This relates to the idea of the Qi of food — that which is grown on the land you live upon will provide you the energy you need to live and be there.

If I change a few people from being the kind of folks who think “eating well” means getting food from restaurants and instead make them into people who think they can do it better at home, then I’m gonna feel like I’ve met my goal.

All That and Just Plain Good Writin’

But in the end, all of this matters jack-shit if my writing isn’t engaging, funny, or clear. From early response, my first readers are indicating I’m meeting those standards — and more! Please check it out. Support me by spending a measly $5, and help me inspire a small-scale revolution that starts in your kitchen. With over 25 recipes and at 63 pages, I think it’s worth the price of a coffee. (You’ll receive free updates in the future, too!)

If you’d like to give it as a gift, you can do that too — just click the little “present” icon in the purchase box.

BUY MY BOOK HERE.

Early Readers are Raving

My friend, Steffani Cameron has just launched her new e-book. It is a cookbook. A no nonsense, everyone can do it, get your grill out and eat good food kinda book. Possibly the best $5 you will ever spend. Get one & good things will happen.” — My friend Angie Quaale, who is a celebrity chef, BBQ champion, and owner of Langley’s Well Seasoned store.

“Your humor is priceless. Enjoying the reading, as much as the recipes. Never laughed so much (in a)  long time.” — A new Twitter follower who received it as a gift, @ddsnorth

 

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