"texas-style" Vermont Chili

"texas-style" Vermont Chili

1T chili sauce

12 oz tomato paste

12 oz beer (shed mountain ale)

10 oz coffee (extra strong organic tierra papa new guinea)

12 oz roasted garlic tomatoe sauce (boves)

1/2 c vermont maple syrup

1# ground organic bison meat

1 red pepper

1 green pepper

4 cloves garlic

2 red onions

8 pablano peppers

2 hot peppers!!(pictured above.. crazy ghost hot)

bunch of tomatoes and bag of bobs redmill bean soup mix! (optional.. but dilutes actual texas chili flavor.. but also what makes it vermont..if i could do it again i might opt out of tomato and stuffs and just go for authenticity to actually get the true experience! simplicity!!) 

1/2 T cocoa

1T mustard

1 T cumin

1 t cayenne

2 t red pepper flake salt

1 t chili 

1 t fresh pepper

2 T fresh chopped oregano 

first get-yo-meat-on!! cook until slightly pink.. then leave the grease in pan and heat up garlic with little salt and peppah

let garlic become fragrant.. (2-3 minutes) in pan.. then add peppers and onions.. 

 

cook pepps and onions about 4-5 minutes til tender but crisp.. only slightly translucent onions... :) 

then add everything to huge dutch oven!!! 

cook it down low and steady for as long as you can.. (minimum an hour!!) just keep adding shed beers for every hour you keep it on!! :) 

I think i did 4 hours!!... 

I love our dutch oven! 

serve with plain greek yogurt, fresh scallions, and cheese!!!1

and the next few weeks eat with everything.. lol

no. ours was gone in like 4 days.. poatoes, nachos, and gone!!

nachos below

(on spicy doritos.. ha!) a little fresh red pepper and jalapeno..