Bison Chili Recipe
Are you ready to embark on a culinary adventure that combines the rich history of chili with the bold flavors of bison meat?
Equipment
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 lb ground bison meat
- 1 large onion, diced
- 2 bell peppers (red and green), diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) crushed tomatoes
- 2 cups beef or bison broth
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Heat olive oil in the pot over medium heat. Add diced onion and bell peppers. Sauté until softened and slightly caramelized.
- Add minced garlic and ground bison meat. Break up the meat with a spoon and cook until browned.
- Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir to coat the meat and vegetables with the aromatic spices.
- Pour in crushed tomatoes and beef or bison broth. Stir well to combine.
- Add drained kidney beans and give it a gentle stir.
- Bring the chili to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, allowing the flavors to meld together.
- Taste and adjust the seasonings as needed. If you prefer a thicker consistency, simmer uncovered for an additional 10 minutes.
- Ladle the Bison Chili into bowls and top with your favorite garnishes - shredded cheese, sour cream, and chopped green onions.