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

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.

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