Best Chile Recipe
Roger Zauner 2013.10.27

All measurements are approximate.  This is probably the best chili I've ever made or tasted.  The bison/buffalo meat and it's fat has much more flavour then the bland beef taste.  Reserving the liquids from canned items and adding later instead of water also adds flavour.  A warning, do not add beef stock as a substitute for water or liquid.  The beef stock will over-power and give off-flavour tastes to this chili recipe.

32 ounces	Dark Red Kidney Beans (2x's 16 oz cans or 1 lb dried beans)
28 ounces Canned Whole Tomatoes
2 Pounds Ground Bison or Buffalo
16 ounce Roasted Red Bell Peppers (or 2-3 fresh roasted & skinned, w/o seeds)
To Taste Cayenne or Tabasco
To Taste Paprika
Optional Chopped or minced Onions
Optional Chopped, minced, or crushed Garlic

If using dried beans, rehydrate according to directions.  I usually find I need to pre-soak and then simmer for 3-4 hours to acquire the proper tenderness.  (If you don't mind having over-cooked meat, you could also just rehydrate by adding all ingredients at once.)

Drain the canned or prepared beans.  Set aside any liquid for later usage instead of using water for thinning the final results.

Chop or puree the whole tomatoes within a blender or by hand.

Add both, the beans and tomatoes, to a pot on a wood stove.

Once the beans are almost tender, add the ground bison/buffalo.  (See Note1)

After everything is brought to approximately 160F, add the roasted bell peppers, including any liquid if using canned or bottled. (See Note2)

Add spices; Cayenne or Tobasco, and Paprika. (See Note3)

Simmer without a lid allowing liquid to reduce until the beans are tender, or pressure can according to the National Center for Home Food Preservation (HFP) pressure canning instructions for Chile Con Carne.  If pressure canning, basically prepare the beans as instructed per the NC HFP instructions with two water exchanges and disposing the water the second time.  (I add only half the salt to the beans.)  Once the beans are prepared, add the beans to the above recipe.  No additional liquid is required for the above recipe when canning.  (Removing the fat from the meat after browning is only suggested to condone a good seal, but I've never had a problem with the canning seals.)  Pressure can according to the NC HFP instructions.

Note1: If you prefer, you could brown the meat with onions and garlic.  I usually just omit this step as it only adds a small negligible amount of taste.  If you also remove the fat from the browned meat, you also remove much of the flavor.  As such, I skip the onions and garlic and just toss the meat in as no browning is seen after tomatoes and paprika are added!

Note2: It might be preferable to add the canned or jarred red peppers last, as they pressure canned already and adding them this soon will loose more taste.  So I tend to add the canned peppers after the chili is finished cooking, which preserves the texture and robust taste of the red peppers!

Note3: Cayenne and Tabasco are two different peppers.  Cayenne is likely the healthier option?

Note4: When pressure canning according to instructions, likely can add an extra 14 ounce can of tomatos for providing adequate liquid covering chili within bottles, or if afraid beans will not have sufficient liquid.  My first experience after adding the additional can of tomatos, resulted in a runny chili while the beans were adequately soft.  I also did not drain any extra fat from browning the beef when canning and the lids sealed fine.