Bison Chili
Ingredients:
2 lbs ground bison
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
1 can (6 oz) tomato paste
1 cup beef broth or water
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
Olive oil (for cooking)
Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado, lime wedges
Instructions:
Cook the Bison: In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the ground bison and cook until browned. Break the meat apart as it cooks. Once browned, remove the bison from the pot and set it aside.
Sauté the Vegetables: In the same pot, add a bit more olive oil if needed. Sauté the diced onion, garlic, and bell peppers until they soften, about 5-7 minutes.
Add the Tomatoes and Beans: Stir in the diced tomatoes (with their juices), tomato paste, kidney beans, and black beans.
Season the Chili : Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir everything together to combine.
Simmer the Chili : Return the cooked bison to the pot. Pour in the beef broth or water, stir well, and bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes to allow the flavors to meld. The longer it simmers, the better the flavors will develop.
Taste and Adjust: After simmering, taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 15-20 minutes.
Serve: Ladle the bison chili into bowls and top with your favorite toppings like shredded cheese, sour cream, cilantro, avocado, or a squeeze of lime juice.
Enjoy your hearty and flavorful Bison Chili!
