Smokey and Spicey Bison Chili
2 min readNov 15, 2018
No beans! No beef…well, sort of.
Things You’re Gonna Need:
3 tablespoons of Olive Oil
1 small Onion, diced
3 cloves of garlic, crushed
2 small Serrano, finely chopped
1 teaspoon of cayenne powder
1 teaspoon of salt
1–2 pounds of bison (let’s go Buffalo!)
2 tablespoons of tomato paste (Do not use tomato glue!)
1 tablespoon of paprika
1 tablespoon of cumin, ground
1 tablespoons of coriander, ground
1 pound of canned, diced tomatoes or diced, canned tomatoes
½ teaspoon of pepper
Whatcha Gotta Do:
- In a saucy saucepan, over med-high heat, add the oil, onion, garlic and chopped chili’s and saute for 3–5 minutes until the onion is translucent.(Sounds dirty!)
- Add zee chili powder and salt and stir well.
- Add the bison. Keep breaking apart the meat, saute for 10 minutes until the beef is well browned.
- Add the tomato paste, paprika, cumin, and coriander. Stir it up.
- Cook for 5 minutes before adding the canned diced tomatoes and pepper. Mix well. (Mix. Don’t stir. Haha.)
- Reduce the heat to a low simmer and continue to cook, uncovered, for 20–30 minutes.
- Taste your chili and add additional salt and pepper if desired.
- Feel free to add cheese and sour cream to the top…or try French Onion Dip!
Eat it.
Originally published at Blue Dog Farm.