This weekend, I picked up some ground bison from Food For Thought while Aaron and I did our weekly grocery shopping. I knew it would be perfect for a big batch of chili, which I have yet to make this season (it’s usually a staple during icy cold Kansas winters). Not only was the bison from a nearby ranch (bonus points for eating local), but a cut of bison contains more iron, protein, and minerals than that of conventional beef. Even better? Bison graze in open pastures, which is not only humane, but helps stimulate grass growth. Conclusion: if you’re gonna eat meat, locally-raised bison is a pretty decent way to go.
Ingredients:
1 lb. ground bison, browned and drained
1 tbsp. olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
1 jalapeño pepper, diced
1 (28 oz.) can organic crushed tomatoes
1 (16 oz.) can organic diced tomatoes
1 (12 oz.) can Rotel (diced tomatoes & chiles)
2 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)
1 package chili seasoning mix (go for a low-sodium option if available)
1 can organic pinto beans, drained and rinsed
1 can organic black beans, drained and rinsed
1 can organic kidney beans, drained and rinsed
Shredded cheddar cheese, sour cream, chopped green onions, and cilantro for garnish
Directions:
In a skillet, brown bison meat. Drain and set aside. Add olive oil to large pot and heat over medium heat. Add the onion, green pepper, and jalapeño and saute for 3-5 minutes, stirring frequently. Stir in the canned tomatoes. Add the cumin and chili powder and cook for about 8 minutes or until the vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serves 8.
