Hearty Bison Chili

Bison chili is a fun twist on traditional recipes. Bison is a lean protein that’s a heart-healthy option for red-meat lovers. Some say bison has a sweeter, richer flavor, making it perfect for your fall chili recipe.

INGREDIENTS:

2 pounds ground bison
2 tablespoons cooking oil or butter
3 cups chopped onions (about 2 medium onions)
6 garlic cloves, finely chopped
1/4 cup chili powder
32 ounces beef broth
28 ounces fire-roasted diced tomatoes canned, undrained
1/2 cup stout or dark beer
4 canned chipotle chiles, veins and seeds removed, chopped (optional)
3 tablespoons yellow cornmeal (optional)
30 ounces black beans canned, rinsed and drained
30 ounces kidney beans canned, rinsed and drained
Salt and pepper to taste

OPTIONAL TOPPINGS:

Sour cream
Cheese, shredded
Avocado, chopped
Cilantro, chopped
Green onion, sliced

INSTRUCTIONS:

Using a large stock pot over medium heat, add the oil or butter, chopped onions and garlic. Cook until fragrant, about 1 minute.
Add ground bison and brown the meat, breaking it up as it cooks.
Once the bison is almost browned, add chili powder, beef broth, tomatoes, beer and chipotle chile peppers (optional). Bring the mixture to a boil then reduce to low heat, cover partially and simmer for 1 hour.
Uncover and stir. Add black beans, kidney beans and cornmeal (optional) and stir to combine. Simmer uncovered for 30 minutes.
While the bison chili simmers, prepare your preferred base and toppings.
To serve, spoon the bison chili into bowls, top with sour cream, cheese, cilantro, avocado, green onion or anything else your family and guests enjoy

NOTES & TIPS

Canned chipotle chile peppers pack a punch. Scoop out the seeds and veins before chopping to tame them a bit. Or skip them for a milder chili.
Adding cornmeal toward the end of cooking will help thicken the sauce but is not necessary for a delicious bison chili.
Bison chili can also be prepared in a large slow cooker. Saute the onions, garlic and bison in a skillet first. Then, proceed with the recipe in the slow cooker, at low heat for 4-6 hours. Add the black beans toward the end of cooking.
Chili is the perfect dish to experiment with. It’s forgiving when you add a bit too much of one thing or another.
Get creative with what side you serve with your bison chili. Cornbread or a baked potato is a crowd pleaser. But pasta, roasted sweet potatoes or even cinnamon rolls are all great complements to this recipe.