Bison Chili
With so much flavour, this meal was amazing. As bison isn't available here in New Zealand I used wild venison.
Servings: 4
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 lb ground bison or ground beef preferably grass feed
- 2 red bell peppers chopped
- 1 large yellow onion chopped
- 2 Tbsp chili powder
- 1½ tspn fine sea salt
- 2 cans beans rinsed and drained
- 1 can tomato sauce no sugar, no salt added
- 1 can fire roasted, diced tomatoes
- 1 tspn ground cinnamon
- 1/8 tspn ground cayenne optional if you like it spicy
- Topping ideas: avocado, sour cream, grated cheese, crumbled tortilla chips and/or scallions
Instructions
- Heat the oil in a large pot over medium-high heat. Add the meat and sauté until it begins to brown, using a wooden spoon to break into bite sized pieces, about 5 minutes. Add the peppers, onion, chili powder, and salt, and sauté for 5 minutes.
- Add the beans, tomato sauce, tomatoes, ½ cup of water, cinnamon, and cayenne (if using). Bring to a boil. Turn the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Taste and add more salt, if needed, and cayenne (if using). If too thick, thin with a little more water.
- Serve steaming hot topped with an combination of your favourite toppings.
- Got left overs? Serve on top of a steaming bowl of short-grain brown rice.
Notes
Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing