Happy Fennel Friday! My focus this week is the Big Devil Fennel Pollen Spice blend from our awesome sponsor – Pollen Ranch.
Big Devil Fennel Pollen Spice Blend is just one of the Certified Organic fennel pollen blends from Pollen Ranch and is one that brings the HEAT and the flavor. One of the reasons that I love Big Devil is because the level of heat does not overpower the flavor of the food. I like heat to complement the food and I get that from Big Devil whether I am sprinkling it on steak, using it for a boost in curry or adding it to my chili.
The ingredients that make Big Devil so incredible: Pollen Ranch Fennel Pollen, Pepper Flakes, Mustard Seed, Pepper Mix, Paprika, Ginger, Cayenne, Garlic Powder, Onion Powder, Fleur de Sel (Sea Salt), Curry, Cilantro, and Habanero. You can use coupon code “HGEATS” for a 10% discount on any purchases from the Pollen Ranch store!
My Dad said this was one of the best chili recipes that he has ever had and since he has a great foodie palate, I count that as a huge compliment! I like to use bison in chili as a slightly healthier option than beef – it has a fraction of the fat of beef and is nutrient-filled. You can check some of the benefits of bison over beef here. Whole Foods has great ground bison and so does Costco.
Ready to stay warm? Bring on the heat and have a great Fennel Friday!
- 1 pound ground Bison
- 1/2 cup bacon (chopped)
- 1-2 tablespoons EVOO
- 5 cloves of garlic minced
- 1 large onion chopped
- 1 pepper (I used yellow and orange peppers)
- 2 roasted red peppers
- large can of kidney beans (1 lb 13 oz can)
- regular can of black beans (15 oz)
- 2 cans of Red Gold Diced Tomatoes with Green Chilies (14.5 oz)
- 4 cups of water
- 1 bottle of beer (I used a lager)
- 2 1/2 tablespoons of Big Devil Fennel Pollen Spice Blend
- 1 tablespoon of Cumin
- 1 tablespoon of Garlic Salt
- Salt and Pepper to taste
- garnishes like sour cream, grated cheddar cheese, green onions
Cook the bacon in large pot until crisp, 6 to 8 minutes per side. Set aside on a paper towel-lined plate to drain and cool. Crumble and set aside. Pour off all but approx 1 tablespoon of the bacon drippings from pot and add the bison and 1 tablespoon of Big Devil to the pot. Cook the bison over medium high heat. Break up the meat with your spatula and cook until browned. Transfer to a plate using a slotted spoon; wipe out the pan.
Add 1 tablespoon of EVOO to the post and add garlic, onions and peppers and cook, stirring, until soft, about 5 minutes. Add 1 tablespoon of Big Devil Fennel Pollen Spice to the onions and peppers and allow flavors to marry. Add the cumin, garlic salt and tomatoes and cook, stirring for about 6 minutes. Pour in the beer and allow to reduce for about 3 minutes.
Stir in the beef and bacon, water and beans. Bring the pot to a simmer over low heat and add another 1/2 tablespoon of Big Devil. Cook, stirring occasionally, until the chili thickens – about 1 hour, 30 minutes.
Taste and season with Salt and pepper if needed. Serve with any additional garnishes. ENJOY!
Other Big Devil Fennel Pollen Recipes to LOVE:
London Broil and Big Devil Fennel Pollen Spice from The Hungry Goddess
Breakfast Pizza with Big Devil from Cafe Terra Blog
Big Devilish Chicken Dish from Anna Dishes
Roasted Fennel with Parmesan Sauce from Viva La Food
Creamy Summer Squash from 1840 Farm
#SpicyChat Tribute & Fall Fruits from Primlani Kitchen
Crispy Barley with Big Devil from Kitchen Chopper
Roasted Shrimp and Orzo from Chewing the Fat
Big Devil Guacamole from Our Daily Salt