When I'm not exploring local foodie finds, this Happy Lady does enjoy spending time in the kitchen whipping up some my favorite culinary delights. Mind you, I tend to cook sans recipe because I lack patience for recipes that require steps that must be followed precisely. Being influenced by the methods of Thai cooking growing up, I tend to cook in a "throw-together" manner tasting the dish as I go. (So, yes, baking is not one of my strong suits!) If it cannot be tasted before it's done, I'd rather not make it myself.

With this in mind, I share with you a recipe for an easy (taste-as-you-go) Mushroom Bison Chili. When the temperature drops and my belly starts to crave something warm & cozy, nothing screams warmth and comfort more than chili. This recipe was given to me by my talented brother-in-law and adapted a bit more to my liking. Keep in mind, all spices can be increased or decreased to your liking. Enjoy!

MUSHROOM BISON CHILI (SERVES 4-6)

In a pan, add:
1 tea. bacon fat or butter (add a little more if using bison meat)
1 onion, chopped
1 lb. sliced or quartered mushrooms (your choice on type)

Saute over medium-high heat, then add:
1 lb. ground bison or cubed steak (sirloin or rib meat)
1 tbsp. chili powder
1 tea. ground cumin
1/2 tea. cayenne pepper
1 tea. kosher salt
fresh ground pepper

Saute some more, then add:
9 – 12 garlic cloves (thin sliced)

Saute until garlic is cooked but not brown (bitter), then add:
2 cans (15 oz) diced tomatoes (i like the kind with green chilis included)
3 bay leaves
1/2 cup of ketchup
1/4 cup of honey
squeeze of sriracha

Cover, then simmer for 1 hour, stirring every 15 minutes.

Taste, then season with salt & pepper as needed.
If too spicy, add a little honey to balance.

{Photo and recipe courtesy of Oh Joy. Click here for a printable PDF of the recipe.}