beanless bison chili
Ingredients:
1-2 tbsp olive oil (or oil of your choice)
1 bell pepper (seeded, chopped)
1 medium onion (chopped)
2-3 cloves garlic (minced)
1 lb ground bison
Salt and pepper
1 jalapeno (seeded, chopped – for added heat, you can keep some of the seeds)
1 (14.5 oz) can of petite diced tomatoes (sometimes you can find chili style)
1 c tomato sauce (your choice – I use my homemade sauce or MID’S Tomato Basil)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
1 tsp cumin
2 tbsp chili powder
1-2 tbsp coconut (or brown) sugar
Pinch of cinnamon
optional:
1 can of red kidney beans (drained and rinsed)
Instructions:
Heat olive oil in large cast iron dutch oven (or sauce pot) over medium heat.
Add bell pepper and onion. Sauté until onion is translucent (about 3-4 minutes).
Add minced garlic and sauté for another minute (stirring frequently to be sure garlic does not burn).
Using your spoon/spatula, move sautéed vegetables to the perimeter of your pot.
Add bison to the center of the pot, crumbling a bit as you add.
Season meat with salt and pepper. Brown for 5-8 minutes, using a spatula to break meat apart and incorporate the vegetable mixture (you should cook until you see little to no pink). Optional: You can drain the excess liquid/fat from the pot at this point. Bison is on the leaner side, and I keep the fat as it gives the chili a nice full flavor. If you are using beef (especially if it is not organic) you may want to drain some of the fat and water that are expressed during the initial browning.
Reduce heat and add jalapeños, diced tomatoes and tomato sauce. Stir to combine.
Season with spices and stir. Start with 1 tbsp of sugar and taste – any tomato based dish can be nicely balanced with a bit of sugar or shredded carrot, but this can be omitted entirely if you prefer.
Once seasoned to your liking, stir, cover and simmer on low for 30 minutes.
Uncover (if you are using kidney beans, add) and simmer for another 10-15 minutes until thickened.
Top with a sprinkle of your favorite cheddar cheese and a giant dollop of sour cream. Enjoy!
Tips:
Substitute bison with ground turkey, chicken, beef or your favorite plant-based alternative!
Use leftovers to make a batch of chili cheese nachos or chili cheese dogs.
Serve with cornbread or use your favorite tortilla chips/scoops instead of a spoon (my personal go-to).
You can use any color bell pepper and any variation of hot pepper depending on how spicy you like it!
