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.

Author

Jill O’Brien

Servings

10

Ingredients

• 2 - pounds Wild Idea 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

Directions

1. Mix all of the dry spices together.
2. In heavy stew pot, over medium high heat, heat the olive oil.
3. Add the Wild Idea ground bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.
4. Add the onion, garlic, and seasonings. Continue to brown, stirring occasionally, for 10 minutes.
5. 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.
6. Adjust the seasoning to your taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese.