Dinner: Bison Chili

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pounds bison stew meat, patted dry
3 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
1 large red onion, roughly chopped
2 tablespoons roughly chopped fresh oregano
3 cloves garlic, sliced
2 jalapenos, stemmed and roughly chopped
1 Hatch chile (or serrano), blistered and skin removed, roughly chopped
2 tablespoons tomato paste
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 pound tomatoes, diced
One 15-ounce can kidney beans, drained
Kosher salt and freshly ground black pepper
For serving: shredded Cheddar and Monterey Jack cheese

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the bison in batches on all sides until golden brown. Add the carrots, celery and onion to the pot and cook until softened, about 5 minutes. Add the oregano, garlic, jalapenos and Hatch chile and cook until fragrant, about 1 minute. Add the tomato paste, chili powder and cumin and cook, stirring constantly, for 2 minutes. Add the tomatoes and 3 cups of water and bring to a simmer.
Cover the pot and simmer, stirring often, until the meat is tender, 2 to 3 hours. Add the beans in the last 20 minutes to heat through. Season to taste with salt and pepper. Serve with shredded Cheddar and Monterey Jack cheese.

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