Grass Roots Bison Chili Recipe

Grass Roots Bison Chili Recipe

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.

Ingredients

Canola oil
1 Tbsp
White onion, finely chopped
1 small
Garlic, minced
2 cloves
Ground cumin
2 tsp
Chili powder
2 tsp
Paprika
2 tsp
Cayenne pepper
1/4 tsp
Diced tomatoes
1/2 (14.5 oz) can
Kidney beans, drained
1/2 (15 oz) can
Beef stock, plus extra as needed
1 1/2 cups
Fresh or frozen corn, drained
1/3 cup
Fresh flat-leaf parsley, chopped
2 Tbsp
Kosher salt
Freshly ground black pepper

Nutrition Values

  • Calories:
    485
  • Protein:
    40.6g
  • Carbs:
    18.5g
  • Sugar:
    4g
  • Fat:
    26.6g
  • Saturated fat:
    10g

Utensils

  • Dutch oven

Instructions

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.

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