BACON-BISON CHILI
I developed this bison chili recipe together with my dad one afternoon when we realized we weren't thrilled with any of the chili recipes we had tried before. This is a sweet and sour recipe with a mild finish, so it's tasty for kids as well as adults. With all the beans and tomatoes, it's a pretty forgiving dish. This is a time-intensive recipe, but it yields a lot of food, so plan for leftovers. Serve with Greek yogurt on top or over a baked potato.
Provided by Kat R
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h2m
Yield 12
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 7 minutes. Drain bacon slices on paper towels; retain grease in the skillet.
- Heat olive oil in a large pot over medium heat. Add ground buffalo and vinegar. Cook and stir until browned, 5 to 7 minutes. Add the bacon.
- Put onions in the skillet with the reserved bacon grease. Cook patiently over medium-low heat until deeply browned, 20 to 30 minutes.
- Stir crushed tomatoes, diced tomatoes, and garlic cloves into the pot with the buffalo and bacon. Add the browned onions, pinto beans, red pepper flakes, salt, sage, fennel seeds, and cumin. Stir regularly over low heat until flavors have combined, about 1 hour.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 47 g, Cholesterol 41.8 mg, Fat 15.4 g, Fiber 13.1 g, Protein 27.9 g, SaturatedFat 4.3 g, Sodium 2240.9 mg, Sugar 2.9 g
BACON BISON CHILI
Steps:
- In a large cast iron skillet (or non-stick skillet), add the bacon pieces. Turn the heat up to medium and cook the bacon for about 5 minutes, stirring frequently.
- Add the onion, bell peppers, jalapeno, carrots, and garlic to the skillet with the bacon. Saute, stirring frequently, for about 10 minutes, until the veggies are crisp tender.
- While the veggies are cooking, heat a large stockpot over medium heat and add the ground bison. Cook until it is browned all the way through, breaking it up with a wooden spoon as it cooks.
- When the bison is completely cooked, add all the veggies to the stockpot.
- Add the tomatoes and all the spices. Stir to combine everything in the pot.
- Bring to a boil and then reduce heat to low. Cover and let simmer for 2 hours.
- Serve hot.
Nutrition Facts : Calories 341 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, Sodium 456 milligrams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
HEALTHY BISON CHILI
Steps:
- Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams
BISON MEATLOAF WITH GREEN CHILE AND BACON
Created this one today. Wanted a spicy, yet still tender, meatloaf. Since I don't eat beef, bison was used instead. Very tender and flavorful.
Provided by Robin
Categories Main Dishes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground bison, milk, bread crumbs, green chile peppers, bacon bits, egg, liquid smoke, onion powder, dry mustard, garlic powder, and ground sage in a bowl. Mix by hand.
- Transfer mixture to a 9x5-inch loaf pan. Spread barbeque sauce over the top.
- Bake in the preheated oven until bison is no longer pink, about 1 hour 45 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 21.8 g, Cholesterol 121.5 mg, Fat 15.3 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 5.7 g, Sodium 934.6 mg, Sugar 11.5 g
BEEF CHILI WITH BACON & BLACK BEANS
I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too ;) Freezes well up to one month.
Provided by Bev I Am
Categories Meat
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.
BISON CHILI
I am not too much of a soup maker, in fact this recipe was created from my first attempt at ever making chili. It's simple with some room open for improvement, so please post suggestions and let me know what you think of it.
Provided by Dave Oh
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large cooking pot, sautee meat, onion, pepper, garlic and mushrooms.
- Once meat is browned, lower to medium-low heat and add tomatoes, then the rest of the ingredients.
- Stir about every 3-5 minutes, making sure to not let any of the ingredients sit at the bottom of the pot.
- After about 1 1/2- 2 hours chili should be ready to serve.
BISON CHILI
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
VENISON-BACON WHITE CHILI
A rich and delicious chili soup with many layers of flavors, that does not include tomatoes, pepper skins or seeds, but packs plenty of heat. Adjust seasoning to your own taste, and serve with cheese if desired.
Provided by JAYEAST
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 22
Steps:
- Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
- Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
- Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
- Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 21.3 g, Cholesterol 57 mg, Fat 12.7 g, Fiber 3.4 g, Protein 16.4 g, SaturatedFat 5.8 g, Sodium 1658.2 mg, Sugar 4.4 g
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