Best Texarado Bison Chili Recipes

BISON CHILI

Bison Chili image

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 pound cubed or coarsely ground bison meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

THE BEST EVER BISON CHILI RECIPE

The Best Ever Bison Chili Recipe image

Provided by Jerry

Categories Soups and Stews

Time 1h50m

Number Of Ingredients 21

Ingredients

2 lbs. Al natural bison chuck roast, cut in 1/2″ cubes
1 onion, chopped fine
2 tbsp. tomato paste
2 - 14.5 oz. can fire roasted diced tomatoes
1 8oz. can tomato sauce
1/4 cup red chili powder
1 Dried ancho chili pod, chopped fine or ground.
1 1/2 tsp cumin, ground
1/2 tsp. paprika
2 tbsp garlic powder
24 oz of your favorite dark beer, I recommend Shiner Bock or Ziegen Bock (Any good German beer will do)
1 medium butternut squash, peeled, seeded and cut in 1/2 cubes.
4 cups cooked pinto beans (or about 3 cans, if you don't want to cook them.)
10 oz. whole kernel corn (or the corn from 2 cobs)
4-6 oz. chicken stock or water.
1 1/2 tsp dried Mexican oregano
2 tsp dried cilantro leaves
2 tbsp corn masa flour (Masa Ferina)
Salt and pepper to taste.
2 tbsp vegetable oil or bacon grease.
Beef stock if needed to thin chili during cooking.

Steps:

Heat oil or bacon grease in a large pot or dutch oven over medium heat. Add cubed bison in batches, browning well on all sides. Remove browned pieces and place in a large bowl until all buffalo is browned well.
Return browned bison to pot with whatever juices collected in bowl. Add onion and cook for about 2 minutes, stirring often. Add tomato paste and continue stirring until paste no longer smells raw (Your nose will know, the paste will start to smell a bit sweet and the aroma will deepen.)
Add tomatoes, tomato sauce, ancho chili, chili powder, cumin, paprika, garlic powder and beer. simmer for 30 minutes and taste for seasoning. (it will still taste bland at this point, just make sure the amounts are close.)
Add butternut squash and simmer 45 minutes to 1 hour or until squash is just about fork tender, stirring occasionally to avoid sticking.
Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add beef stock or water as needed to achieve desired consistency.Taste for seasoning and adjust if necessary.
Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving
Serve with cheddar or jack cheese, sour cream and a slice of good cornbread .

Nutrition Facts : Calories 262 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat