Ground Bison – 1 pound
Tomato Puree or Crushed Tomatoes – 28 oz can
Vegetable Broth – 1 cup
Onion – 1 diced
Garlic Cloves – 2 or 3 minced
Kidney Beans and/or Pinto Beans and/or Black Beans – 15 oz can each of two varieties
Salt – 2 tsp
Ground Black Pepper – 1 tsp
Chili Powder – 1/4 cup (I blend together a combo of cumin, garlic powder, cayenne pepper – all to taste preference.)
Water – 1/2 cup
Now do this with all that:
1. In a large Dutch oven, add the ground bison and diced onion. Brown the meat over medium heat. Drain excess fat if necessary. I usually don’t have to with bison. Stir in minced garlic.
2. Pour in the tomato puree and vegetable broth. Pour the half cup of water into the empty tomato jar/can, swish around to loosen remainder of puree and pour into pot.
3. Stir in the chili powder, salt, and pepper.
4. Drain beans and empty the cans into the pot.
5. Now don’t get in a hurry. Reduce heat to low and let simmer for 2-4 hours. Allow the heat and bison fat to draw those wonderful flavors out of the spices. The longer it simmers, the more the flavors blend together.
7. Top your serving with the usual suspects – cheese, sour cream, onions, relish, olives, jalapeno peppers. The choices for chili toppings are endless!
Chili is even better the next day so look forward to those leftovers!