When I need a change of pace, I look to other parts of the globe to stir things up. I’m not sure this recipe ever would have occurred to me naturally—I mean, coconut milk and ground beef? But it was just the break I needed from another steak or chicken thigh (I know, I know! Luxurious problems we Primal eaters have!). I remembered a similar recipe from an old cookbook and tweaked it to be a little more India inspired. Warm, savory spices and deeply satisfying. Our bellies hummed for hours.
Bison Chili Masala
1-2 Tbsp. coconut oil or cooking fat of choice
1 onion, thinly sliced
3 garlic cloves, minced
1 Tbsp. minced or grated ginger
2 Tbsp. garam masala
1 28 oz. can/jar/box diced tomatoes
1 14 oz. can coconut milk
1/4 cup chopped cilantro
zest of 1 lemon and juice of 1/2 lemon
kosher salt and fresh ground pepper, to taste
1) In 4 qt. saucepan, melt coconut oil over medium-high heat. Add ground meat and stir, breaking up large pieces with a spoon. When meat is beginning to cook, add onion, garlic, ginger, and garam masala. Stir to combine.
2) When meat is mostly cooked and onions are translucent, stir in tomatoes and coconut milk. Adjust temperature so that the liquids aren’t splattering everywhere, but you want to keep the temperature as high as you can manage. We’re leaving the lid off while we simmer so the chili can thicken up.
3) After chili thickens up, about 15 minutes, stir in cilantro, lemon zest, and lemon juice. Adjust seasoning with S & P. Serve with garnishes.
Makes 6 servings.
If you have any green or red bell peppers handy, dice one up and toss it in.