Bison Chili

Description:

Bison is an integral part of the cuisine of the Rocky Mountains region. This dish is an adaptation of a popular Tex-Mex dish that uses ground Bison meat.

Ingredients:

• 1 lb ground bison meat (450 g)

• 1/2 large onion, roughly diced

• 1 tbsp vegetable oil (15 ml)

• 1 small red bell pepper, roughly diced

• 3 cloves garlic, minced

• 1 serrano pepper, seeded and diced

• 2 cups beef or chicken stock (450 ml)

• 16-oz can chopped tomatoes (450 g)

• 16-oz can kidney beans (450 g)

• 3 tbsp tomato paste (40 g)

• 1 tbsp brown sugar

• 1 bay leaf

• 1/2 tsp cumin (3 g)

• 1/2 tsp garlic powder (3 g)

• 1 tsp paprika (6 g)

• 1/2 tsp chili powder (3 g)

• 1/2 tsp dried oregano (3 g)

• 1/2 tsp chili flakes (3 g)

• Tabasco hot sauce to taste

• Salt & pepper

Preparation:

Heat a pot over high heat and add the vegetable oil. When oil is hot, add the ground bison and break up with a spoon. Cook until meat is browned, then add the onion, garlic, serrano and bell pepper. Cook for 4-5 minutes until vegetables soften. Then add the tomato paste, cumin, garlic powder, chili powder, paprika, oregano, chili flakes and bay leaf and cook for 30 seconds. Then add the stock, chopped tomatoes and beans. Bring to a simmer, then reduce heat to low and cook for 30 minutes. Then, add the brown sugar, tabasco and season to taste with salt & pepper.

To serve, you can top with cheddar cheese, jalapeno slices, chopped green onions and sour cream.

Notes:

• You can substitute the kidney beans with pinto or black beans.