You can’t have Super Bowl Sunday without chili!
Grass fed bison or local beef is a good choice to keep it flavorful and closer to it’s source. I add garbanzo beans along with pinto and kidney beans for variety.
1 green pepper, chopped
2 red peppers, chopped
2 medium red onion, chopped
6 cloves garlic, minced
1/2 cup olive oil
1/2 cup masa flour
2 pounds ground bison or beef, preferable grass fed
1/4 to 1/2 cup chile spice blend with chili powder, cumin and garlic powder (I used D.L. Jardines’s)
4 15 ounce cans of dices tomatoes (I used Muir Glen’s organic fire roasted tomatoes)
1 quart organic beef stock
2 15 ounce cans pinto beans
2 15 ounce cans kidney beans
2 15 ounce cans garbanzo beans
salt & pepper to taste
1/2 to 1 Tablespoon red pepper flakes
1 zucchini, chopped
Chop first 4 ingredients and place in a large stock pot with olive oil over medium high heat. Saute until softened. Add masa flour and stir over lower heat for 1-2 minutes, being careful not to scorch. Remove from heat. In a skillet, brown meat. Drain some meat drippings into the stock pot for extra flavor and add chile spice blend, beef stock, tomatoes and beans. Salt and pepper to taste and add pepper flakes. Simmer approximately 1 hour until reduced and thickened. Add zucchini and simmer 10 more minutes. Garnish with chopped cilantro.