• Bison and Bean Chili

    1 vote
    Bison and Bean Chili
    Prep: 25 min Cook: 70 min Servings: 6
    by James Buel
    13 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. 1. Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add
    2. bison, onion, and bell pepper; season with salt and freshly ground black pepper. Cook, stirring
    3. occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
    4. 2. Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir,
    5. scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture
    6. to a simmer, then reduce heat to low.
    7. 3. Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling,
    8. until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
    9. Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière,
    10. France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with
    11. many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth
    12. will match with the beans.
    13. Labels: Native American
    14. Sent from my iPad

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