Bison Chili

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This was my first time using ground bison in my chili. It came out unbelievable! It was so tender and flavorful. I will definitely start using bison more in recipes and play around with it. Using it in chili was a great idea, I never had bison chili before, but I will make it again this way for sure! Give it a try if you haven't already. I made this dish pretty spicy, so you may want to eliminate some spice I used if you don't really like spicy food.

I used the slow cooker. You can cook this in a pot on the stove if you'd like instead. Keep on low and cook for about 2 hours or so.

Ingredients

  • 1 lb. ground bison
    28oz. can Rotel diced tomatoes with green chilies

  • 2- 14oz. cans diced tomatoes (1 can will be pureed in blender with the spices)

  • 26oz. can black beans, drained and rinsed

  • 13oz. can red kidney beans, drained and rinsed

  • 2 fresh jalapenos, remove stem

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp ground cumin

  • 1 tsp ground cayenne pepper

  • 1 tsp chili powder

  • 1 tsp salt

  • 1 tbsp olive oil

  • 2 tsp salt and 1 tsp pepper, for seasoning the meat

  • Toppings: shredded cheddar cheese, sour cream, freshly sliced jalapenos

Instructions

  1. Heat a pan over medium heat with 1 or so tablespoons of olive oil. Add the bison meat and break up with a wooden spoon. Sprinkle with salt and ground black pepper. Continue to cook and breaking up the meat until it is cooked/browned all the way.

  2. Put one of the 14 oz. can of diced tomatoes in the blender with all the spices and 1 tsp of salt. Blend/puree for about 10 seconds or until it is smooth. Pour into the slow cooker, then add about 1/2 cup of water into the blender's canister and swoosh around to "clean" out any leftover remaining tomato juice and pour that into the slow cooker as well.

  3. Add the rest of the ingredients to the slow cooker: diced jalapenos, other two cans of tomatoes, all the beans-make sure you drain and rinse them, and transfer the meat once it is done cooking into the slow cooker.

  4. Give everything a nice stir to combine and cook on low for 8 hours or high for 5.

  5. The last hour of cooking, I removed the lid from the slow cooker to thicken up the chili a bit.

  6. Serve and top with sliced jalapenos, cheddar cheese and sour cream.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

SoupDanielle SimoneComment