4 Bean Bison Chili
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’s leftovers. (Makes 10 servings)
INGREDIENTS:
- 2 1 lbs. Premium Ground Buffalo
- 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
PREPARATION:
1) Mix all dry spices together.
2) In heavy stew pot, over medium high heat, heat olive oil.
3) Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
4) Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5) Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.
Comments
Jill O'Brien
Steve – Thank you for the comment and feed back. May I use your comment in my cookbook? You can reach me at jill@wildideabuffalo.com . Thanks again!
Kevin
Making this chili for the second time. Comments from family and friends were the best chili they have ever tasted
Emily
What Chili Powder do you recommend? The one I have is more the Indian chili powder so sweeter not spicy – any suggestions?
Jill
Emily, A favorite of mine is Ancho chili powder, although others will work fine too.
Pamela Downs
I MADE CHILI LAST NIGHT, WISH I HAD SEEN THIS RECIPE FIRST.
WILL TRY NEXT TIME. LOOKS YUMMO
Timothy Sixby
I have to say i make a great Chili, but this recipe is far better then mine!!!!!!!!!!!!!!!!!!!!!!!!!!!!! LOVED IT :)
Katie
Can this be frozen? Sounds delicious
Brooke Mackie-Ketcham
I made this exactly as it is written. The flavor of this chili is complex and enjoyable~! Thank you for this recipe! Unfortunately, I couldn’t find the Butter Beans in our New England area grocery store, so I had to add an extra can of black beans or dark red kidney beans, but that substitution seemed to be fine. I froze the cooked chili ( don’t scorch or over-cook it )and took it with us a few days later when we went camping in the mountains of northeastern Vermont. It is honestly the best chili recipe I’ve ever used,( aside from my Mom’s chili recipe, of course )!
Lisa
I agree, this is the best chili recipe ever! Made it several times last year, and am happy it’s the time for chili once again!
Connemara McDonough
I’ve made this twice – it’s fantastic. Ancho chili powder is perfect. I used only one cup of water, and subbed 1/2 cup of coffee and 1/2 cup of beer for the other. It’s become my go-to chili recipe. My only wish is for nutrition information – is it available (as-written, of course)?
Nancy Spoolman
Made this chili this week and it also was delicious. Many of the ingredients are in my chili recipe, so I was delighted with this one. Excellent flavor!
Nanc
Roger Weinreb
Can the Chile be done in a crock pot?
Thanks,
Roger
Penny Gray
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!
Georgene
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.
Suzanne
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!
Donna
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.
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Steve
February 26, 2016
I made this Chili and it is fantastic. The best chili I have ever had. I would highly recommend giving this recipe a try!