Bison Chili

Name: Bison Chili
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds bison stew meat, patted dry; 3 carrots, peeled and roughly chopped; 3 stalks celery, roughly chopped; 1 large red onion, roughly chopped; 2 tablespoons roughly chopped fresh oregano; 3 cloves garlic, sliced; 2 jalapenos, stemmed and roughly chopped; 1 Hatch chile (or serrano), blistered and skin removed, roughly chopped; 2 tablespoons tomato paste; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1 pound tomatoes, diced; One 15-ounce can kidney beans, drained; Kosher salt and freshly ground black pepper; For serving: shredded Cheddar and Monterey Jack cheese

Recipe courtesy of Debi Mazar and Gabriele Corcos

Show: Extra Virgin Americana

Episode: Cowboys Cook It Better in Texas

Bison Chili

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

381

Total Fat

18

Saturated Fat

6

Carbohydrates

23

Dietary Fiber

7

Sugar

7

Protein

33

Cholesterol

80

Sodium

874

Total: 3 hr 45 min
Active: 40 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

381

Total Fat

18

Saturated Fat

6

Carbohydrates

23

Dietary Fiber

7

Sugar

7

Protein

33

Cholesterol

80

Sodium

874

Total: 3 hr 45 min
Active: 40 min

Ingredients

1/4 cup extra-virgin olive oil

1 1/2 pounds bison stew meat, patted dry

3 carrots, peeled and roughly chopped

3 stalks celery, roughly chopped

1 large red onion, roughly chopped

2 tablespoons roughly chopped fresh oregano

3 cloves garlic, sliced

2 jalapenos, stemmed and roughly chopped

1 Hatch chile (or serrano), blistered and skin removed, roughly chopped

2 tablespoons tomato paste

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 pound tomatoes, diced

One 15-ounce can kidney beans, drained

Kosher salt and freshly ground black pepper

For serving: shredded Cheddar and Monterey Jack cheese

Directions

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the bison in batches on all sides until golden brown. Add the carrots, celery and onion to the pot and cook until softened, about 5 minutes. Add the oregano, garlic, jalapenos and Hatch chile and cook until fragrant, about 1 minute. Add the tomato paste, chili powder and cumin and cook, stirring constantly, for 2 minutes. Add the tomatoes and 3 cups of water and bring to a simmer.
Cover the pot and simmer, stirring often, until the meat is tender, 2 to 3 hours. Add the beans in the last 20 minutes to heat through. Season to taste with salt and pepper. Serve with shredded Cheddar and Monterey Jack cheese.