Quick & Easy Bison Chile

This is a cheater version of my Prairie Harvest Green Chile Stew. In an effort to eat more meat (yes, I need to eat more meat), I wanted to create something that could be turned into many quick and easy meals, as well as having a great bowl of Chile, with little effort. I offer you this new recipe staple, to add to your repertoire of one-pot-meals! It will keep in the refrigerator for two weeks, or freeze for later use. Other meal ideas are featured below. I hope you love it as much as I do!

Author

Jill O’Brien

Ingredients

• 2 – tablespoons olive oil
• 1 – onion, diced
• 2 – 1 Lb. Ground Bison, crumbled
• 3 – cloves garlic, chopped
• 2 - tablespoons chili powder
• 2 - tablespoons cumin


• 2 - tablespoons coriander
• 1 – tablespoon cardamon

• 1 - tablespoon black pepper
• 1 – tablespoons salt
• 1 – tablespoon oregano
• 1 - tablespoon chili flake
• 1 – 28 oz. can crushed tomatoes
• 1 – 27 oz. can chopped Hatch Green Chiles

• 1 – lime, juiced
• 1 – lemon, juiced
• ½ - cup fresh cilantro, chopped

Directions

1. In a heavy stock pot, over medium high heat, heat the oil.
2. Add the onions and sauté for a few minutes.
3. Add the crumbled ground bison, garlic, and seasonings. Stir to incorporate and occasionally while the meat browns.
4. Stir in the tomatoes and the green chiles, and bring to a low boil.
5. Add the citrus juices and chopped cilantro. Stir to incorporate.
6. Season to taste.
7. This is great on its own, but feel free to add your favorite toppings!