Chicken/Bison Chili-for baby!

I gave MF many flavors when she was growing up, but chili was not one of them.
I was not a chili fan until older, but now can't get enough of it! When BF came along I thought...Chili--for baby??? Not until she's older...girl was I wrong!

I agree with MF re going out versus staying in. My chili is awesome while most I eat out is just OK. We have a delightful little bistro around the corner, our favorite neighborhood hangout. They have great Belgian beers on tap, mussels, Belgian fries; and what brings us back time and again is their consistency. Their food is consistently good, well made and tasty. But they have yet to have chili on the menu, but my guess is I will still like my chili better!

I started making chili with the standard; beef, chili powder, tomato sauce and kidney beans. While working as a demo chef I decided to try it with ground turkey and ground chicken and white cannelli beans and or pinto beans. I still add chili powder, but also add a Thai Chili Roasted Garlic Dipping Sauce by Wild Thymes--this brings the chili to another level. Recently I didn't have enough ground chicken in the freezer so I made Chicken/Bison Chili. We gave some to Baby Flava mixed with some butternut squash. Yummmie...She ate the whole thing!

I don't make "burn your tastebuds" chili. I add just enough to give you a bit of heat with a burst of flavor. I've served this chili at dinner parties for 70 with homemade cornbread and they ALWAYS come back for seconds.

Remember this is to your taste. I use hot chili powder from Penzeys and the Wild Thymes chili sauce. For those of you who like HOT, Wild Thymes makes a Morrocan Sauce...way HOT.

Chicken Bison Chili
Serves: 8-10 Cooking time: 1 1/2 hours Prep time: 30 minutes

2 T Extra Virgin Olive Oil
1 large onion small dice
1 lb ground Chicken (I use white meat ground chicken or turkey)
1 lb ground Bison
fresh ground pepper and salt to taste
1 28 oz can Muir Glen fire roasted diced tomatoes
1 14 oz can Muir Glen tomato sauce (add in if you need more liquid-you can also use wine!)
2-3 cans Cannelli beans (liquid and all) if you like a more meat chili add 2, more beans 3
1-3 T chili powder- I use 1 heaping T of hot
3 T Wild Thymes Roasted Garlic Thai Chili Sauce
2 cups frozen corn

optional: 1 cup chopped mushrooms, 1 cup chopped black olives, 1 cup chopped red pepper, 6 cloves smashed garlic
sour cream and grated cheese for topping

In large sauce pot on medium high saute onions in olive oil until translucent (if you are using garlic, peppers and/or mushrooms add now and saute until mushrooms lose their liquid)
Add meat and saute until done.
Add diced tomatoes, tomato sauce, beans and spices. Bring to low boil and turn down to simmer for 45 minutes. Taste for seasonings. You may add more chili powder, chili sauce etc to taste. Add corn and cook another 30 minutes until thick and bubbly.

Serve on homemade cornbread with sour cream and cheese on the side.

Chili tastes even better the second day and freezes perfectly. I had it for breakfast one day this week-breakfast of champions!