If you can get your hands on bison, definitely stock up. Usually sold in specialty grocery stores or at a local farmers market, bison is the freshest, most flavorful red meat on the market. I love cooking with bison. From tacos to cowboy steaks, it’s hard to go wrong with this deliciously tender beef.
By far one of Nick’s most requested meals is bison chili. He asks me to make it the second a chill is in the air. Every time I make this chili, it’s a little bit different. I’ve added habaneros in the past to really spice it up, but this time around, I chose to go a milder route. Feel free to make the chili as spicy as you desire.
Brown the meat in a large pot over medium high heat, then add the freshly chopped veggies, followed by the canned ones. I prefer my chilies to have some nice thick liquid in them for dipping corn bread, so stay away from draining your tomatoes and corn if that’s how you like it too.
Stir everything together and let it simmer, covered, for about 25 minutes. At this point, your home will smell so fantastically delicious, you’ll be weak in the knees.
Be sure to stir the pot occasionally to prevent any sticking. Add the brown sugar and apple cider vinegar, and let simmer for another 25 to 30 minutes, at a medium low heat, to thicken the sauce.
I always serve mine with a squirt of lime, some sour cream, and plenty of cheddar. Nick can single-handedly eat an entire pot of this all by himself, so I have to be quick if I want to eat any myself! Another benefit to this chili is that is keeps well for several days, provided your boyfriend doesn’t eat all of it in one go, and is great served with simple cornbread or crackers.
- 16 oz ground bison
- ¼ cup onions chopped
- ½ cup mutli-colored sweet bell peppers chopped
- 8 oz sweet corn drained
- 8 oz kidney beans in tomato sauce
- 8 oz diced tomatoes
- 3 teaspoons garlic minced
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon paprika
- 3 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 habaneros diced
- salt & pepper to taste
- Brown the bison in a large pot over medium high heat. Add the chopped onions and peppers, and cook until tender.
- Add the canned ingredients and stir well. Toss in the garlic, cocoa powder, chili powder, cumin, and paprika. Season with salt and pepper, to desired taste.
- Let the chili simmer at medium heat, while stirring occasionally, for 25 minutes. Keep the pot covered.
- Pour in the apple cider vinegar and brown sugar, then let simmer on a medium low temperature for an additional 25-30 minutes, or until the sauce has thickened to the desired consistency.
- Serve right away with fresh corn bread and enjoy!