I woke up Sunday morning to a layer of new snow on the ground, so I thought it would be a perfect day to slow cook some chili. I went to the grocery with the intentions on trying a new (to me) kind of ground meat as the base.
I conveniently saw the butcher stocking some ground bison, and asked him what his thoughts were for a bison chili… He said it would definitely work, it is very similar to ground beef but with less fat. Sold.
- 1 pound ground bison
- 3/4 cup diced onion
- 3/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans tomato puree
- 2 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans with liquid
- 1/2 tablespoon chili powder
- 1 teaspoon salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 tablespoon Tabasco
- Place the bison in a skillet over medium heat, and cook until evenly brown. Drain grease.
- Place the bison in a slow cooker, and mix in onion, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, oregano, black pepper, and Tabasco.
- Cover, and cook 8 hours on Low.
AboutMy name is Jason and I am 29 years old and live on a lake in PA. I purchased my first DSLR camera in February 2011, and I am learning the art of food photography. I started this site to document my fascination with cooking, photography and of course my German Shepherd, Danger.
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