Palo Duro Canyon Chili
Ingredients:
Goodnight Chile Seasoning
2 Chile Peppers
1 Cayenne Pepper
1 Strip Bacon
1 pound meat (bison or beef)
¼ Onion
1 Garlic Clove
1 Jalapeno
2 Bottles Dark Beer or Beef Broth
1 Tomato
Masa Harina
Cheddar Cheese
On High Heat:
- Cook one strip of bacon, set aside and chop up, reserving the bacon
grease in the pan.
- Brown 1 pound of meat (bison is preferred) in the bacon grease, set
aside.
- In the same pan Sauté together:
- ¼ Large Onion Diced (not onion powder)
- 1 Garlic Clove Minced or Chopped (not garlic powder)
- 1 Chopped, Deseeded Jalapeno
Return the Meat to the
Pan or to a larger Pot depending on how much you are making
Chile Paste Prep
- Roast 2 chile peppers and 1 cayenne pepper (or another hot pepper, such as tabasco or hot Thai peppers), remove seeds, and puree along with:
- 2 TBSP Goodnight Chile Seasoning
- ¼ cup Water
- The chopped up bacon
- Puree
Reduce the Heat to Simmer, then stir in:
- The KC Chile Paste mix or 3 TBSP Goodnight Chile Seasoning (this is the only powder you will use!)
- 2 bottles of dark or lager beer or 2 cups beef broth
- 1 chopped Tomato (optional)
- 1 tbsp Masa Harina
- Let simmer until delicious
10 minutes before serving add:
- 1 tbsp Masa Harina
- Melt a 1” x 2” square of Cheddar or Colby into the chili (especially
for chili dog chili)
Serve:
- Top with Cheddar/Colby
Cheese, Sour Cream, Diced Raw Onions, and Diced Jalapenos or our Jalapeno Spread
- Serve with cornbread
If Necessary, for your preference:
- More chilies
(try to use more real chilies instead of powder), more beer or water, hot sauce
Never: