Bison Chili No Beans Recipes

TEXAS NO BEANS CHILI

Steps:

• Heat oil in a Dutch oven set over medium-high heat.
• Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
• Once browned, stir in the onions, bell pepper, and garlic.
• Continue to cook for 4 minutes, or until veggies are softened.
• Stir in chili powder, cumin, dried oregano, and paprika.
• Add tomato paste; stir to combine and cook for 3 minutes.
• Stir in the tomatoes.
• Stir in the broth, scraping up any browned bits from the bottom of the pot.
• Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
• Remove from heat.
• Remove bay leaf and taste for salt and pepper; adjust accordingly.
• Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
• Serve.

EASY NO-BEAN CHILI

Steps:

• Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.

BISON CHILI

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

BISON CHILI FROM SCRATCH

Steps:

• Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
• Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
• Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
• Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
• Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
• Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

BISON CHILI (NO BEANS)

Steps:

• 1. Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add olive oil. 2. Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes. 3. Next, add ground bison, cumin, thyme, cayenne pepper, paprika, and chili powder. 4. Stir while this cooks, about 5 to 6 minutes. 5. Pour in salsa, tomatoes, jalapeno pepper and salt. 6. Simmer for at least 1 hour.