Wednesday, February 27, 2013
Paleo Bison Chili Masala
I have weird little unwritten rules about food. Even though I'm okay with eating leftovers multiple days in a row, I would never serve the same protein for dinner two nights in a row. And I would most certainly NOT plan on making two different versions of the same dish in one week.
Yet here I am. I made Mark Sisson's bison chili for me and the kids over the weekend, while the caveman was in Florida looking at colleges with his son. Upon his return, what do you suppose he requested for dinner? Chili.
He ALSO pointed out that whenever he asks for a certain dish, I tend to find ways to weasel out of making it. In other words, if I loved him I should make the man some chili ;)
In order to still somewhat play my rules, I made a completely different version of the dish. I had pinned Paleo Periodical's Bison Chili Masala eons ago on Pinterest, as I love the flavor of garam masala.
Since I just made bison chili I used grass-fed beef tonight, adding some chopped pepper and topping things off with plenty of avocado. I would agree with some of the comments on the original Paleo Periodical post: depending on your coconut milk this might take a really long time to reduce. I chose to use only 1/2 a can., and also added a little red curry paste as I wanted some heat.
Bison Chili Masala
adapted from Paleo Periodical
2 lbs. ground bison (buffalo) or beef
2 tbs. coconut oil
1 onion, diced
3 garlic cloves, minced
1/2 chopped red or yellow pepper
1 tbs minced or grated ginger
2 tbs garam masala
1 tbs red curry paste
1 28 oz. can/jar/box diced tomatoes
1 14 oz. can coconut milk (I only used 1/2)
1/4 cup chopped cilantro
zest of 1 lemon and juice of 1/2 lemon
kosher salt and fresh ground pepper, to taste
In 4 qt. saucepan, melt coconut oil over medium-high heat. Add ground meat and stir, breaking up large pieces with a spoon. When meat is beginning to cook, add onion, garlic, pepper, ginger, curry paste and garam masala. Stir to combine.
When meat is mostly cooked and onions are translucent, stir in tomatoes and coconut milk. Lower temperature and allow to simmer for at least 15-20 minutes, until the mixture thickens. I put a lid on and stirred occasionally, and probably let it simmer for a good half hour.
After chili thickens up, stir in cilantro, lemon zest, and lemon juice. Season to taste with salt and pepper. Serve with choice of garnishes.