Best Spicy Bison Chili Recipe 45 Recipes

HEALTHY BISON CHILI

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

SPICY BUFFALO CHILI: A TWIST ON A CLASSIC

Steps:

• Cook the ground buffalo in the oil in a large pot over medium-high heat until browned and broken into small pieces.
• Add the onions and sauté for 5 minutes. Add the garlic and cook for 1 minute.
• Add all remaining ingredients except the beans and bring to a boil.
• Reduce the heat to low and simmer 1 hour, stirring occasionally.
• Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.

SPICY BISON CHILI RECIPE - (4/5)

Steps:

• 1. Boil 5 tomatoes until skin can be peeled off. 2. In a large cast iron dutch oven, saute onions in butter until they begin to get translucent. Add ground bison and crushed garlic. Chop peppers as meat browns. 3. Add chopped red and Poblano pepper to meat mixture. Cook peppers approximately halfway. Stirring occasionally. 4. Chop tomatoes and remove the hard parts inside the tomato. Add to meat and peppers mixture. 5. Add beer, tomato paste, seasonings, beans, chipotles in adobo, and enough beef stock to cover the ingredients. 6. Let simmer for 15-30 minutes or until you get hungry and can't stand the smell any longer. 7. Serve with fresh cilantro, a dollop of sour cream, some cheese and crushed tortilla strips. A beer, glass of milk or glass of water will be required to finish this meal. Note: You can adjust all spices and herbs to suit your tastes, and swap out bison for beef if you can't get bison. My numbers above are estimations of what we added. If you don't want this to be quite so spicy, swap the Poblano for a regular green pepper and use half or none of the chipotles in adobo.