This hearty chili is a perfect compliment to a crisp autumn day or cold winter night. It is thick and filling, has a little bit of spice, and deserves to be served with a hunk of rosemary cornbread. —Jkoeck
large yellow onion, roughly chopped
extra-virgin olive oil
2 1/2 teaspoons
ground black pepper, divided
garlic cloves, minced
medium celery root, peeled
bunch of celery
1, 15.5 ounces
can dark red kidney beans
1, 15.5 ounces
can pinto beans
1, 28 ounces
can crushed tomatoes with basil
1, 14 ounces
can diced tomatoes
basil marinara sauce
cayenne pepper optional
In This Recipe
In a large pot, sauté the onion in olive oil until browned slightly. Keep on low heat.
In a large pan, break up the bison and season with the garlic powder, ½ teaspoon of pepper and 1 teaspoon of salt. Cook on medium heat until all of the bison is browned and is broken up into small pieces. Once fully cooked, drain as much of the liquid fat out of the pan. Set aside.
Cut the celery root into small chunks. Pulse the pieces in a food processor until a fine, crumbly consistency is reached. Add the root to the pot with the onions. Next, take the bunch of celery and cut into 3-inch stalks. Pulse the celery pieces in the food processor until minced, but not so much that it turns into mush. Add the celery, along with the onion and parsley, to the large pot and sauté about 10 minutes, until the garlic is fragrant and the celery root begins to soften.
Add the ground bison, both types of beans and diced tomatoes to the pot. Stir to combine. Fold in the crushed tomatoes, marinara sauce, chili powder, dried basil,
remaining 2 teaspoons of pepper, 1 teaspoon of salt and cayenne pepper, if using. Stir to combine. Turn the heat down to low, cover and let sit on the stovetop for an hour to allow the flavors to meld. Pair with freshly baked rosemary cornbread.