Bison and Bean Chili Recipe
Adapted from Todd Paige
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This is a quick and easy chili recipe that can be doctored to satisfy your personal tastes.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
INGREDIENTS
- 1 pound ground bison
- 1 large yellow onion, peeled and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 large clove garlic, peeled and minced
- 2 cups water
- 1 (14-1/2-ounce) can diced tomatoes, juices reserved
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Chili Powder
INSTRUCTIONS
- Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add bison, onion, and bell pepper; season with salt and freshly ground black pepper. Cook, stirring occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture to a simmer, then reduce heat to low.
- Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling, until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière, France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth will match with the beans.
I always have kidney beans and green peppers in my chili! I guess that is what makes each person's version so unique.
I think kidney beans and green bell pepper is simply one of my favorite ingredients in chili. Divefan, what do you know about where ingredients belong???? You seem to come from a ingredient averse region of the country. Serrano peppers sound great. Also, what ever is in season or rarely found at the farmers market. Everyone probably has their go-to recipe for chili, but it's always fun to experiment or throw what you've got into the pot. The great thing about chili is it's forgiving.
put all the spices in and stir it all around so that you toast the spices immediately before you add the wet ingredients (tomato, water). gently toasting them really helps bloom the flavors, just do it quickly or you will burn them.
Kidney beans? Green bell peppers? Everyone has preferences for their 'best' chili, but these ingredients do not belong in chili. If you must use a can, go with pinto beans and add at the end. Increase the chili powder mix to at least one tablespoon.
The author must be from one of those herb and spice averse regions of the country.
where's the heat? try at least Serrano peppers for some heat. and Water????? add a beer instead - better taste or if not at least use the juices of the beans and tomatoes. You need some salt and then 45 minutes if never enough for chili!