Crafted with tender bison meat and aromatic spices, this hearty chili will tantalize your taste buds and nourish.
- 1 pound (450g) ground bison
- 1 tablespoon oil (such as canola or olive oil)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 can (14 ounces/400g) diced tomatoes
- 1 can (15 ounces/425g) kidney beans, drained and rinsed
- 1 cup (240ml) vegetable or bison broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Total Time: 1 hour and 15 minutes
- Heat the oil in a large pot or Dutch oven over medium heat. Add the ground bison and cook until browned, breaking it up into crumbles with a spoon or spatula. Remove the cooked bison from the pot and set it aside.
- In the same pot, add the diced onion, minced garlic, bell pepper, and jalapeño pepper (if using). Sauté for 5-7 minutes until the vegetables are softened.
- Return the cooked bison to the pot and add the diced tomatoes, kidney beans, vegetable or bison broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes, stirring occasionally to prevent sticking.
- After 45 minutes, uncover the pot and taste the chili. Adjust the seasoning with more salt, pepper, or spices if desired.
- Continue cooking the chili uncovered for an additional 15 minutes to allow the flavors to meld together and the chili to thicken slightly.
- Remove the pot from the heat. Serve the Bison Chili hot, garnished with fresh cilantro or green onions if desired.
Note: Feel free to customize the toppings according to your preferences, such as shredded cheese, sour cream, or diced avocado. Serve the chili with traditional accompaniments like bannock bread or cornbread.
Enjoy the hearty and flavorful Bison Chili, serving 4-6 people!