Bison and Bean ChiliPrep: 25 min Cook: 70 min Servings: 6by James Buel13 recipes>
Rich and hearty Native American dish that goes well with fresh fry bread.
- 1 pound ground bison
- 1 large yellow onion, peeled and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 large clove garlic, peeled and minced
- 2 cups water
- 1 (14-1/2-ounce) can diced tomatoes, juices reserved
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Chili Powder
- 1. Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add
- bison, onion, and bell pepper; season with salt and freshly ground black pepper. Cook, stirring
- occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
- 2. Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir,
- scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture
- to a simmer, then reduce heat to low.
- 3. Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling,
- until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
- Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière,
- France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with
- many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth
- will match with the beans.
- Labels: Native American
- Sent from my iPad
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