Bison Chili
Deliciously tender bison chili with a rich and flavorful sauce, featuring a blend of spices, sweet corn, and kidney beans, perfect for warming up on chilly days.
Equipment
Ingredients
- 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
Instructions
- Brown the bison in a large pot over medium-high heat.
- Add the chopped onions and peppers, and cook until tender.
- Add the drained sweet corn, kidney beans in tomato sauce, and diced tomatoes. Stir well.
- Toss in the minced garlic, cocoa powder, chili powder, cumin, and paprika. Season with salt and pepper to your desired taste.
- Let the chili simmer over medium heat, covered, for 25 minutes, stirring occasionally.
- Pour in the apple cider vinegar and brown sugar. Continue simmering over medium-low heat for an additional 25-30 minutes, or until the sauce has thickened to your desired consistency.
- Serve the bison chili right away with fresh cornbread. The flavors develop overnight for incredible leftoveres. Enjoy!
Video
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