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
COLORADO BUFFALO CHILI
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.
Provided by Cornpop
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h40m
Yield 6
Number Of Ingredients 16
Steps:
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g
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
HEALTHY BISON CHILI
Make and share this Healthy Bison Chili recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard.
- Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes.
- Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocado, if desired.
Nutrition Facts : Calories 456.2, Fat 7, SaturatedFat 1.4, Cholesterol 69.7, Sodium 858.9, Carbohydrate 55, Fiber 18, Sugar 5.4, Protein 46.2
SLOW COOKER BISON CHILI
Rich bison adds flavor to this easy slow cooker chili.
Provided by Becca Miller
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 6h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 50.8 g, Cholesterol 54 mg, Fat 8.3 g, Fiber 7.2 g, Protein 29.9 g, SaturatedFat 2.8 g, Sodium 1015.9 mg, Sugar 5.3 g
COLORADO BISON CHILI
Number Of Ingredients 9
Steps:
- Combine all ingredients in crock-pot and cook on low for 7 hours.
- Serve with fresh cilantro, sour cream, diced red onion and shredded cheddar cheese.
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