Ground Bison Chili
This Ground Bison Chili is beefy and hearty— perfect for a cool autumn evening. Serve this with avocado, sour cream, and a hint of lime.
Ingredients
- 1 lb ground bison
- 1 onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, diced
- 1 jalapeño, chopped
- 1 6-oz can tomato paste
- 2 tsp cumin
- 1 Tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cans can kidney beans, drained and rinsed
- 1 28-oz can diced tomatoes
- 1 cup beef stock
- sour cream
- limes
- cheese
Instructions
- In a large dutch-oven heated over medium-high heat, add the bison and cook until browned. Remove from pan and leave fat in the pan. Cook the onion, garlic, peppers, and jalapeño in the oil, adding additional vegetable oil if needed. Cook until tender, about 6 minutes.
- To the pot add the tomato paste, cumin, chili powder, cayenne, paprika, salt, pepper, beans, diced tomatoes, and beef stock. Stir in the ground bison. Bring to a boil then simmer for 2 hours on low. Serve with sour cream, lime juice, and a sprinkling of cheddar cheese.
Notes
You can also enjoy this chili with ground beef.
Top each bowl of chili with cheese, sour cream, and lime juice.
