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!!!"
~~

Viking Vittles; Svenska Köttbullar - Swedish Meatballs

Unlike French Fries, Danish Pastry and Vienna Sausage; Swedish meatballs (Svenska Köttbullar) are the national dish of Sweden. They are usually a made of veal or a combination of ground beef and ground pork which is then mixed with finely minced onion and seasoned with Nutmeg, All Spice, and White Pepper with milk soaked bread as filler all bound together with an egg or two.

What really makes 'Swedish Meatballs' is the size (only about 1 inch) and the texture of the meat due to the milk soaked bread and the method of processing the meat until smooth. I am, at times, very influenced by my Danish heritage and tend to utilize Mace in place of Nutmeg as well as adding Cardamom to just about everything. But today is not that day. In order to present a more "true to the origin" recipe, I am leaving those out this time.

However the Crème Fraîche and the shallots are staying in, normally heavy cream is added at the end of the pan sauce construction stage, but I like the slight tang provided by the Crème Fraîche, and the shallot seems to deliver more flavor than a yellow onion.

Swedish Meatballs

1 cup Buttermilk White Bread (Crust removed)
3 oz Whole Milk
4 TB clarified butter or ghee, divided (I prefer Beurre Noisette - Browned Butter)
3/4 cup finely minced shallot
2 cloves of garlic slightly broken
1 1/2 tsp kosher salt plus a pinch or two for shallot
2 lbs ground Veal –or- 1 lb ground Pork mixed with 1 lb ground Beef (preferably not less than 10% fat)
1 large Egg
1 large Egg Yolk
3/4 tsp White Pepper
1/2 tsp Nutmeg, ground - or Mace
1/4 tsp All Spice, ground - or Cardamom
1/3 cup AP flour
3 cups Beef Stock
4 oz Crème Fraîche or Heavy Cream
16 oz Egg Noodles of your choice

Place the torn bread in a bowl with the Milk and let it soak.

In a sauté pan over medium heat, place 2 T of the browned butter and when hot, add the shallot and Garlic along with a pinch or two of salt.

Sweat the Shallots until they become soft and translucent… Do not Sauté them (No sizzling).
Remove from the heat and extract the garlic.

In your stand mixer’s bowl, combine the Milk/Bread mixture, Ground Veal, Egg Yolk, Egg, 1 1/2 tsp Kosher Salt, White Pepper, Nutmeg, All Spice, and Shallot.

Put the spurs to it and beat on medium speed for 3 to 5 minutes. (You want a completely homogeneous mixture.)

Lay a double layer of Plastic wrap over your kitchen scale and scoop meatballs into 1-ounce portions, then move to a sheet pan.

Chill the sheet pans for about 30 minutes.

Rub your hands with olive oil, or use latex gloves, shape the meatballs into… Well, balls... of about 1 inch in diameter.

Heat the remaining 2 TB of butter in the sauté pan over medium-low heat, or use and electric skillet set to 350 degrees F.

Sauté the meatballs golden brown all over, about 8 to 12 minutes.

Move the meatballs to a baking dish and place in the warmed oven; you may have to work in batches.

When all of the meatballs have been cooked, decrease the heat to 250F and add the flour to the pan or skillet whisking until sufficiently 'Cooked', about 2 to 3 minutes.

Gradually add the Beef stock while whisking constantly; then continue whisking until the sauce begins to thicken.

Add the Crème Fraîche and continue cooking until the sauce thickens a little more.

Retrieve the meatballs from the oven, smother them with the sauce simmer for 5 minutes.

Then serve in a chafing dish with toothpicks as an appetizer, or my favorite way, which is over fresh egg noodles as a main course.

Mangia!!
~~