With each hearty spoonful, you'll experience a harmonious blend of tender bison meat, slow-simmered in a medley of aromatic spices and earthy herbs.
The bison's lean and slightly sweet essence complements the deep umami of kidney beans and crushed tomatoes, creating a satisfyingly thick and warming chili. Notes of smokiness from chili powder dance on your palate, balanced by a touch of sweetness that rounds out the taste profile.
This chili is a true comfort, offering a taste of the wild and the familiar, all in one delectable bowl.
total time:1 h 10 min
- Dutch oven
Heat oil in a Dutch oven set over moderate heat until hot. Add the ground bison and 1/2 teaspoon salt. Cook until well-browned, breaking it up with a wooden spoon, about 5 minutes.
Stir in the onion, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 5 minutes.
Add the spices, stir well, and cook for a further 1 minute. Stir in the tomatoes (and their juice), kidney beans, and stock.
Bring to a rapid simmer over moderate heat. Once simmering, reduce the heat to medium-low and cook until the chili has thickened, stirring occasionally, 35-45 minutes. (If the chili dries out too much, add a splash more stock.)
When ready, stir in the corn and season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley.