The Pot That Can Wait

October is a good month for a pot that does not need much looking after. You get it going in the afternoon, let it do its work, and supper is ready when everybody else is. That is about all chili needs to be.

Ground bison works well in that kind of pot. It is lean, so start with a little oil in the bottom of the pan and do not expect it to carry the whole thing by itself. Onion, garlic, beans, tomatoes, chile powder, and a little time will do plenty.

Start With The Pot

Put a heavy pot over medium heat with a little oil. Add a chopped onion and let it soften. Add garlic if you like it (we do), then add the ground bison and break it up as it cooks.

When the meat is browned, add canned tomatoes, beans, chile powder, cumin, and enough broth or water to make it a chili instead of a very large skillet of meat. There is no reason to make this complicated. Taste it as it goes. Add salt when it needs it. Let it simmer until the beans are hot, and the flavors have had a chance to quit arguing with each other.

Give Lean Meat A Little Attention

Bison doesn't bring the same amount of fat to the pot as ground beef. That is not a problem. It just means the onion, tomato, beans, and liquid are doing some useful work too.

Use a thermometer rather than guessing. Ground bison should reach 160°F, the same safe minimum internal temperature the USDA lists for ground meat. Once it gets there, let the chili stay at a gentle simmer long enough for the rest of the pot to come together. Do not cook it hard just because the evening is cold.

Supper Does Not Need A Speech

Put out bowls. Set out chopped onion, cheese, cornbread, or whatever is already in the kitchen. Then let people fix their own.

That is a pretty good October supper. And it leaves room for the part after supper, too.