Have y’all tried cooking with bison? I first used it last year after hearing about it’s nutritional superiority to beef: 75 percent less fat, 40 percent more protein, loads of iron. I was happy to discover how yummy it is, too, and now I use ground bison in place of beef most of the time. As I mentioned yesterday, this week is about clean, simple cooking after the indulgences of the holidays, and this super quick bison chili is packed with nutrients, yet totally satisfies comfort food cravings on a cold winter’s night. Serve simply, sprinkled with a little english cheddar, a skillet of cornbread and glasses of cab. Keep reading for the recipe…
Quick Bison Chili
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- coarse salt and ground pepper
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 pound ground bison
- 1- 28 oz can diced tomatoes in juice (use fire-roasted, if you can find them.)
- 1- 28 oz can pinto beans, rinsed and drained
- grated cheddar and sliced scallions, for serving
- In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
- Add tomato paste, chili powder and cumin. Cook, stirring, until mixture is fragrant, about 1 minute. Add bison, and cook, breaking up with a spoon, until no longer pink, about 3 minutes.
- Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings.
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