Palo Duro Canyon Chili

On High Heat:

1. Cook one strip of bacon, set aside and chop up, reserving the bacon grease in the pan.
2. Brown 1 pound of meat (bison is preferred) in the bacon grease, set aside.
3. 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

Chile Paste Prep

1. 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. 2 TBSP Goodnight Chile Seasoning
3. ¼ cup Water
4. The chopped up bacon
5. 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:

• Beans or seeds