Smokey and Spicey Bison Chili

Brian Gerard
Nov 15, 2018 · 2 min read

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:

  1. 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!)
  2. Add zee chili powder and salt and stir well.
  3. Add the bison. Keep breaking apart the meat, saute for 10 minutes until the beef is well browned.
  4. Add the tomato paste, paprika, cumin, and coriander. Stir it up.
  5. Cook for 5 minutes before adding the canned diced tomatoes and pepper. Mix well. (Mix. Don’t stir. Haha.)
  6. Reduce the heat to a low simmer and continue to cook, uncovered, for 20–30 minutes.
  7. Taste your chili and add additional salt and pepper if desired.
  8. Feel free to add cheese and sour cream to the top…or try French Onion Dip!

Eat it.

Originally published at Blue Dog Farm.

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