4-Bean Bison Chili
4-Bean Bison Chili
Rated 3.7 stars by 22 users
If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day—if there are any leftovers.
Ingredients
-
2 – pounds Wild Idea Buffalo Premium Ground
- 2 – tablespoons olive oil
- 1 – onion, chopped
- 2 – tablespoons fresh garlic, chopped
- 2 – tablespoons cumin
- 2½ – tablespoons chili powder
- ½ – tablespoon oregano
- ½ – tablespoon thyme
- 2 – teaspoons coriander
- ½ – teaspoon each smoked paprika and cayenne
- 1 – tablespoon black pepper
- 2 – teaspoons salt
- 1 – quart stewed tomatoes
- 1 – quart tomato sauce
- 8 – golden pepperoncini, diced + juices
- 1 – 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained - but not rinsed)
- 1 – lemon, juiced
- 2 – cups water
Ingredients (Serves 10):
Directions
Preparations:
Mix all of the dry spices together.
In heavy stew pot, over medium high heat, heat the olive oil.
Add the Wild Idea ground bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
Add the onion, garlic, and seasonings. Continue to brown, stirring occasionally, for 10 minutes.
Add the remaining ingredients and bring to a full boil. Reduce the heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
Adjust the seasoning to your taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese.
This was so delicious! Since I prepared my spice combination ahead of time, this recipe was quick to put together for dinner. This was the first recipe I have used from Wild Idea so I wanted to give you kudos for such a wonderful combo of spices in this great chili.
First snow! Temps in teens! Good day to make a hearty chili! I halved the recipe and had to adjust to the pantry’s offerings but it worked. I did it in my old cast iron on the stovetop too. And my lifelong habit is to saute the garlic and onion before the meat. I LOVE the idea of combining all the spices together first and then adding them to the pot. It’s a lovely spice combination (though I have to forego cayenne so mine is milder).
Since I’m on Weight Watchers, I figured out the points afterward. The beans are mostly zero points, as are the tomatoes. It’s just the meat and oil that adds up. If you’re careful which white bean you use (no great northern), this will be 3-4 points per cup! GREAT!
Thanks, Jill!
I have never, ever made Chili, from a recipe, in my life! However, I am going to give this one a go. Whittling it down to 1/2 of the recipe, I will use only kidney and pinto beans and may substitute beer, for the water. I’ll let you know how it turns out.
This is the umpteenth time I’ve made this chili recipe, comes out fantastic every time. Making it tonight with ground moose meat. ’Tis the season here in Maine. Thank you, Jill!
Can the Chile be done in a crock pot?
Thanks,
Roger