Buffalo Billy's Droolin' Chili - Hector's Chili with Bison and Moose Drool

I figured that since it was Halloween and it is my 400th post, that I would write about something very near and dear to my heart(burn).  ;)

Hector's Chili

Back in 2007 I was exposed to this chili recipe by a Bakespace member....  That would be my friend Spryte from Spryte's Place, and her original recipe is located }--here--{  (and linked by the name above as well)  This is the ultimate chili recipe, as far as I am concerned.   In fact, it has become my ONLY chili recipe.  Granted I have done my own slight tweaks to it over time.  Nothing really major mind you, just a few things here and there.  This started because I was having less than stellar luck in finding the recommended "smoked lager" while living in San Diego.  So I opted to acquire my smoky flavor from my own chili powder mixture.... (Schmokin Chili Powder)  utilizing Chipotle and Smoked Paprika as well as a touch of Alder Smoked Salt. But I have veered from my original paragraph topic..... The beer I have come to rely on for this chili is "Moose Drool" (Brown Ale) from the Big Sky Brewing company.

I know, I know.... Here I am, living  in "Microbrew Heaven" and I am buying beer from Montana!!  This is proof positive that I am insane.

The other changes I have made have been dictated by circumstance.  But surprisingly enough, I have found that I like the chili even better.  (which I really didn't think was possible)

The first of these happenstances was when I was out of regular canned tomatoes.  I was forced to use the Fire Roasted Tomatoes in my pantry...  Oh yeah!  YUM!  The other change was the hot sauce. I have a hard time finding Caribbean hot sauce, so I have opted for Louisiana hot sauce instead.  

The final change, and reason for the post title, is that instead of Hot Italian Sausage, I use Ground Bison... With a little more Chili Powder.  ;)  It seems to temper the beef and make it taste more "beefy".  Just trust me... It does.  I think it is because Bison sweetens the Beef a little.

So once again I must shout out to one of my Beeps (BakeSpace Peep) "Thanks Spryte... That Chili Recipe ROCKS!!!!"

Buffalo Billy's Droolin' Chili

(AKA: Hector's Chili with Bison)

1 TB Olive Oil
2 Yellow Onions, Chopped
1 lb Ground Bison
1 lb lean beef stew meat
24 oz Moose Drool (Big Sky Brewing)
28 oz Fire Roasted Tomatoes
4 TB Schmokin Chili Powder
1 TB Cumin Seeds, Ground
1 TB dried Oregano
1 tsp Freshly Ground Ginger
1 tsp Smoked Salt
1/4 tsp ground All-Spice
15 oz light Kidney beans, Rinsed
15 oz dark Kidney beans, Rinsed
6 Cloves Garlic, finely chopped
1 1/2 TB Louisiana Hot Sauce

The pictures below will not reflect the above measurements, cause I was making a double batch.  (I have to, or there is never enough)

Heat oil in a large soup pot over medium-low heat.

Add onions and sweat then, stirring occasionally, until translucent.

Heat a separate saute pan over medium-high flame.

Add the ground Bison and saute until it is not longer pinkish.

Move the cooked Bison to a plate lined with Paper towels and blot the top to remove the excess fat. (there won't be much, Bison is pretty lean)

Transfer the bison to the Chili Pot along with the sweated onions.

Add stew meat and reduce the flame to low.

Add the Moose Drool. LOL (Sorry, That always makes me laugh, especially since it's Halloween)

Break up the Fire Roasted Tomatoes, while they are still in the can, with a knife.

Once broken up, add the Fire Roasted Tomatoes, along with their juices to the chili pot as well.

Give everything a good stir.
Stir in the Schmokin Chili Powder, ground Cumin, Oregano, grated Ginger, Smoked Salt and All-Spice. (Cooks note:  I freeze my ginger root and then grate it with a zester-- So easy)

Cover the pot and simmer for 1 1/2 hours.
Rinse the Kidney Beans really well. (you don't want canned bean goo in your chili)

Add Beans, along with the minced Garlic, to the chili pot.

Simmer at least an additional 30 minutes up to 1 hour.
Add Louisiana Hot Sauce just before serving or, since I got it pretty hot this time, allow those with asbestos tongues to add their own.  ;)

My favorite, is the proverbial Sour Cream and Shredded Cheddar and a little Pepper Jack.

Oh, and a Buttermilk Corn Biscuit!

It doesn't have to be shaped like an owl though, I did that for my Nieces and Nephews.  ;)

Mangia!! or should I say "Chow's On!!!"
~~

A Sandwich Just Isn't a Sandwich, Without the Tangy Zip of....

.... Orange Infused Olive Oil.

HA HA!! I bet you thought I was gonna say Miracle Whip Salad Dressing (yuck) Although to be honest, I have nothing against the "sweet pickle" flavor of Miracle Whip. It has it's place in certain applications, though they are very few. My issue with sandwich usage stems primarily from the fact that it is "gray". Seriously. If you hold a spoonful of Miracle Whip against a spoonful of even store bought Mayonnaise, it has a gray cast to it that I find completely unappetizing... It's unnatural looking. That coupled with the fact that is kind of has the texture of gooey plastic when you scoop it out of the jar... (shudder)

A-N-Y-W-A-Y. I'll nip this in the bud before I get stuck on a tangent regarding unnatural food colors, like blue. Blue is not a food color. Dark Purple, yes.... Blue, no. I remember my biology classes. There are no "Blue" genes in plants. Violet, but no blue. (I am sure there has been some new discovery since I was in school and I am probably wrong now, but until such a time as ) LOL

See, I cannot help myself... Tangent, Tangent, Tangent.... ;)

Sandwich...... Must talk about Sandwich....

My supplies have been dwindling on certain things, and due to budgetary constraints, I have not been replacing them as often as I normally do. While I think I usually get the best "bang for my buck", cause I am a cheapskate, even my affinity for finding a bargain is not really helping in the current economic crunch.

Thus it was that after the last pizza fest (which I have not posted yet) I was out of my favorite olive oil for this type of application. I am very much a fan of a particular Sicilian Olive oil that I purchase at Trader Joe's for such things as, well, Pizza dough or brushing on bread before toasting or just drizzling on certain items like sliced Mozzarella di Bufala. But since I used the last of it to make my last batch of pizza dough, I had to improvise. Luckily I still had a little bit of Orange Infused Olive oil that I had picked up at T J Maxx (See, I told you I was a cheapskate) for about 3 bucks. This is the Olive oil, there is also a Lemon version made by the same company, that I normally drizzle on salads and other fresh vegetables, unless there I am feeling particularly Greek, at which point I use the Kalamata Olive oil (also from Trader Joe's).

Thankfully, the Orange Olive oil really complimented the other ingredients, adding a nice depth of flavor. This pleased me immensely, since I am using the last of my San Marzano Tomatoes and Basilico Napolitano for this sandwich. Yes, I was SO excited about growing the famed tomato from Campania, but alas, my patio was too hot and cooked the plants in their pots, causing low harvest and small, though utterly delicious, fruit.

So it was, with a heavy heart, I made one last foray into the Caprese/Pizza Margherita flavor area with this sandwich. At least I was able to share the experience with a friend. :)

Caprese on Ciabatta

2 Ciabatta rolls
1 San Marzano Tomato
4 oz Mozzarella di Bufala
Neapolitan Basil (lots, cause I really didn't have enough)
Orange Olive Oil
Salt and Pepper to Taste

Preheat the oven to 375
Slice the mozzarella, tomato and cut the Ciabatta rolls in half

Drizzle the Ciabatta rolls with Orange Olive oil

Place on a sheet pan and toast in the oven for 3 minutes (Only partially toasted)

Remove from oven and lay basil leaves on 1 half (or both if you like a lot of basil)

Lay Mozzarella slices over the Basil leaves and Tomato slices on the other half (this will keep the basil from burning); then drizzle with more Orange Olive oil and hit both sides with Salt and Pepper. (I used smoked salt)

Place back in the oven and bake for about 5 minutes, just until the Mozzarella starts to melt (you don't want it to melt all the way and run off the bread onto the pan)

Remove and slap the 2 halves together, then slice and enjoy.

Mangia!!
~~

Smokey Sesame-Cinnamon Isty Bitsy "Teeny Tiny" Baby Potatoes

I love roasted potatoes because they are delicious and simple to prepare, even if they are a little cooking time intensive. I guess that just proves the old adage, that you can't have everything.

Be that as it may, I decided this evening that I would finally utilize the potatoes that I had picked up at my favorite store last week. (Yeah, you guessed it... Trader Joe's) Normally I would have just called them "baby" potatoes, but I noticed the tag this evening and had to laugh... Evidently there is a new size... ;)

This really isn't a recipe per se. I know, I do that alot, but it really is more about your own personal taste. I tend to roast potatoes in several ways, letting the particular oil I am using be my guide to seasoning. This evening I was gripped by the incurable "need" to use Toasted Sesame oil instead of Olive, Walnut, Macadamia Nut or Apricot kernel oils.

As the thought process continued, I moved from Toasty Sesame oil to Smokey Salt (Salish - Adler Smoked, although I think an Apple Wood smoked would have been even better),

This led to the use of Green Peppercorns so I would not over power the light smokey toastiness that I already had going on. Just to add a subtle heat.

I was going to keep it simple at this point, but as luck would have it, I had some ground green pepper on my finger, being a 'Pepper Freak', I quickly stuck my finger in my mouth (I know it's REALLY bad form, but we all do it at one time or another). I was greeted with a mild heat followed by something I had forgotten about, an "almost but not quite" cloviness...
That was when I decided my potatoes needed some cinnamon.

Not exactly a conventional ingredient for roasted potatoes, but hey, I like to mix it up every once in awhile. If cooking Greek & Morrocan food has taught me anything, it's that Cinnamon is ideal in both sweet AND savory dishes...

Smokey Sesame-Cinnamon Potatoes

1 lb Teeny Tiny Baby Potatoes
Sesame Oil to Coat
Smoked Salt
Freshly Ground Green Peppercorns
Cinnamon

Preaheat oven to 425 degrees
Simply, cut the potatoes in half to expidite cooking.

Place in a bowl and toss with just enough sesame oil to coat.

While tossing the bowl gently, sprinkle with Fresh Ground Green Pepper. (I often Pepper food, before I salt it - It's just a weird thing I do)

Continue tossing and sprinkle with Smoked Salt (of your choice).

And continue tossing while sprinkling lightly with Cinnamon.
Spread out on a foil lined baking sheet.

Bake for 20-25 minutes or until a fork can pierce with only slight resistance.

On the whole, very delicious, although I think they would have benefitted from some sesame seeds being tossed in as well... :) I will have to remember that for the next time.

Mangia!!
~~