BISON CHILI
This bison chili recipe can be made with regular beef, but if you can find bison, it makes a pot of really flavorful, hearty chili--and this bison chili recipe's the one!
Provided by Kaitlin
Categories Beef
Time 2h45m
Number Of Ingredients 17
Steps:
- Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn't enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Saute until the onions are translucent.
- Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
- Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!
Nutrition Facts : Calories 284 kcal, Carbohydrate 31 g, Protein 20 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 861 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
KID-FRIENDLY BISON AND CHOCOLATE CHILI RECIPE
This Bison and Chocolate Chili Recipe is a fun and delicious way to add chocolate into your dinner recipes. Where this chili lacks in spiciness, it makes up for it with a rich and full bodied flavor, making this a great kid-friendly bison chili recipe.
Provided by Jenni
Time 40m
Number Of Ingredients 20
Steps:
- In a large dutch oven or cooking pot, heat the olive oil over medium heat.
- Slice the strips of bacon into small steps and cook until mostly cooked through but not crispy.
- Add in the onion and mushrooms and cook, stirring frequently, until the onions start to become translucent.
- Add in the garlic and the bison and cook, stirring frequently, until the ground bison is mostly cooked through but still pink in some areas.
- Add in the oregano, cumin, paprika, cinnamon, salt and pepper, and brown sugar and stir to combine.
- Add in the drained pinto beans, diced tomatoes, tomato paste, chocolate stout beer, chicken stock and chocolate, and bay leaf.
- Allow chili to simmer for 30 minutes.
- Serve with shredded cheddar cheese, sour cream and chopped cilantro, and cornbread!
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 33 grams fat, Fiber 5 grams fiber, Protein 33 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 626 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BISON CHILI FROM SCRATCH
Lean grass-fed bison, a bold spice blend, and slow-cooked goodness combine in this bison chili from scratch. An adaptation of a web recipe that approximates the 'little-brown-bag' spice mix using all-natural ingredients.
Provided by Devon
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 12h40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 28.3 g, Cholesterol 43.6 mg, Fat 9.5 g, Fiber 10.4 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 271.3 mg, Sugar 5 g
BISON COCOA CHILI
Yield 3-4
Number Of Ingredients 12
Steps:
- Mix spices w tomatoes. Put tegu bison, squash, peppers, and onions in pot. Cover with liquid. Cook 4-6 hours. CAN add 3-4 carrots.
BISON CHILI
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TEXAS CHILI
Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings (about 8 cups)
Number Of Ingredients 17
Steps:
- Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
- Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
- Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
- Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams
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