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Reverend Red’s Chili

Reverend Red’s Chili

5 lbs. bison roast, cut into ½-inch cubes

2 T. salt

1 T. pepper

6 tsp. cumin

3 tsp. paprika

3 T. ground pasilla (or chili pepper)

4 tsp. red chili pepper

2 jalapeños, roasted with seeds removed and chopped

4 clove garlic

½ large red onion, chopped

1, 15-oz. can tomato sauce plus 2 cans of water

2 tsp. oregano

2 tomatoes, peeled and diced (about ½ C.)

1, 12-ounce can of beer

4 T. oil

Place meat, onion, garlic and jalapeño in 1-gallon pot, stirring frequently until meat is gray. Add remaining ingredients, crushing oregano before adding. Reserve one can of water. Simmer for 1 to 2½ hours allowing chili to thicken, adding water if necessary.

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