Chili Recipe of the Week - Raspberry Chipotle
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Raspberry Chipotle Chili
Let sit on High for 2-3 hours. Turn to Low and go to bed.
Get up the next morning, take off the lid, let simmer on Low for thiry minutes. Eat for lunch.
How does it taste? The raspberry isn't too strong, offering a very subtle fruity flavor (cut by the tart lime). The combination of chipotle and scotch bonnet (habanero) offers a heat which flares up quickly, then fades at a fast pace. Unfortunately, both salsas I chose were a bit liquidy, and I didn't have time for a long lidless simmer, so my chili's on the runny side. I would recommend another lidless thirty minutes to an hour of simmering at the end. And the bison? I trust our beef industry like I trust McDonalds and Worldcom to keep my safety in mind, so I choose bison as a healthier beef alternative.
Raspberry Chipotle Chili
- 2 Cans Organic Red kidney beans
- 2 Cans Organic Pinto beans
- 1 16 oz. Can La Victoria Salsa Ranchera
- 1 10 oz. Can Raspberry Chipotle Salsa
- 2 lbs. Ground Bison
- 1 chopped Red pepper
- 1 chopped Lime
- Dash chopped Chives
- 2 Tbsp chopped Green Onion
- 2 Tbsp super-hot Schotch Bonnet Pepper Sauce
Let sit on High for 2-3 hours. Turn to Low and go to bed.
Get up the next morning, take off the lid, let simmer on Low for thiry minutes. Eat for lunch.
How does it taste? The raspberry isn't too strong, offering a very subtle fruity flavor (cut by the tart lime). The combination of chipotle and scotch bonnet (habanero) offers a heat which flares up quickly, then fades at a fast pace. Unfortunately, both salsas I chose were a bit liquidy, and I didn't have time for a long lidless simmer, so my chili's on the runny side. I would recommend another lidless thirty minutes to an hour of simmering at the end. And the bison? I trust our beef industry like I trust McDonalds and Worldcom to keep my safety in mind, so I choose bison as a healthier beef alternative.