Bison Chili

  • Level: Easy
  • Total: 3 hr 45 min
  • Active: 40 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.

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