4-Bean Bison Chili
4-Bean Bison Chili
Rated 3.5 stars by 11 users
Author:
Jill O'Brien
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 dry spices together.
In heavy stew pot, over medium high heat, heat olive oil.
Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
Add onion, garlic, and seasonings. Continue to brown, stirring occasionally, for 10 minutes.
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.
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
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)?
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!
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 )!
Can this be frozen? Sounds delicious