Time 1h25m Number Of Ingredients 15 Steps:

Brown the bison in a large skillet over medium-high heat, season with salt and pepper as desired.Optional Step: add onions to bison and cook until tender. In a large pot (or Crock Pot) add the ground bison, onions, tomatoes, chili beans, kidney beans, ketchup, garlic, cilantro, chili powder, cayenne pepper, black pepper, thyme and powdered mustard. Stir to combine. Simmer at medium heat on stove top (or in Crock Pot on low heat) for at least 1 hour, stirring occasionally.

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.

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.

Time 2h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:

In a large cooking pot, sautee meat, onion, pepper, garlic and mushrooms. Once meat is browned, lower to medium-low heat and add tomatoes, then the rest of the ingredients. Stir about every 3-5 minutes, making sure to not let any of the ingredients sit at the bottom of the pot. After about 1 1/2- 2 hours chili should be ready to serve.

Time 1h Yield 2 1/2 gallons Number Of Ingredients 13 Steps:

Saute onions, poblanos, celery, bell peppers, and garlic until translucent. Add meat and saute together. Mix together chili powder, cumin, and cayenne pepper and add to meat and vegetable mixture. Add diced tomatoes, kidney beans, and black beans. Add tomato-vegetable juice. Let simmer for 40 minutes, stirring occasionally.

Time 1h20m Yield 6 servings 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 avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

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.

Yield 3 servings Number Of Ingredients 14 Steps:

  1. Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add olive oil. 2. Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes. 3. Next, add ground bison, cumin, thyme, cayenne pepper, paprika, and chili powder. 4. Stir while this cooks, about 5 to 6 minutes. 5. Pour in salsa, tomatoes, jalapeno pepper and salt. 6. Simmer for at least 1 hour.

More about “bison chili recipes”

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.