Beans- Use a bean you like, I still haven’t chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian woman heirloom beans from Rancho Gordo. They are the best I’ve tried so far, red beans would be second followed by red kidney beans.
Ground Bison- I grind my own, it’s a mix of about 60% shoulder and 40% brisket. If you can’t grind your own, buying preground bison still makes for a good chili. If you can’t get brisket or another cut appropriate for braising just leave the hole meat out. Again I think you still end up with a very good chili. If you already have a grind you like by all means use it, I’m thinking of adding short rib meat to mine.
Chili Powder Blend- I make a blend of equal parts cayanne, red pepper, and chili powder. If you have a preferred blend go ahead and use it, and let me know how it works. I consider this chili to be a bit on the spicey side. If your worried about it being too hot leave out the tabasco, and only use 1 tablespoon of the chili blend. You’ll end up with a very mild chilli, then you can up the spice a bit each time you make it till you get what you want.
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