Recipes

Spicy Stampede Chili

If this recipe sounds delicious, it’s because it is. Because this isn’t your run-of-the-mill chili, it’s chili done the way Celebrity Chef Mark McEwan does chili. Cook up a heapin’ helping of this recipe and you’re bound to create a stampede to your table.

25
Prep Time
45 - 60
Cook Time
6
Servings

What You Need

  • 1 pkg. (17.64 ounces/500 g) Johnsonville Hot Italian Sausage Links, casings removed
  • 1 lb (453.59 g) ground bison
  • 1/2 can (7 oz) chipotle in Adobo, pureed
  • 4 garlic cloves, minced
  • 1 large Spanish onion, diced
  • 4 cans (14 oz) mixed beans
  • 2 bottles of Warthog Ale
  • 1/2 cup cider vinegar
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tsp crushed chillies
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp mustard seed
  • 1/4 tsp ground coriander
  • 1/4 cup chopped fresh coriander
  • 1 lb (453.59 g) grated smoked cheddar
  • 2 tins (28 oz) plum tomato, drained and hand crushed
  • 1/2 bunch of chopped green onion

Preparation

  1. Brown the sausage and bison meat until they are ⅔ cooked through. Add Spanish onions and sauté for 10 minutes. Then add garlic and spice mix, and sauté for another 5 minutes. Add the remaining ingredients except for the cheese, fresh coriander, and green onions. Simmer for approximately 45 - 60 minutes. Adjust the seasoning as needed and stir in the chopped coriander.

  2. Ladle chili into 6 bowls and garnish with smoked cheddar and chopped green onions.