4-Bean Bison Chili





  • Posted on by 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.

  • Posted on by 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!

  • Posted on by 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.

  • Posted on by 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!

  • Posted on by Roger Weinreb

    Can the Chile be done in a crock pot?

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