Name: Slow Cooker Bison Chili
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Tbsp extra virgin olive oil; 1 large sweet onion (chopped); 1 red bell pepper (chopped); 1 cup carrot (diced); 3 garlic cloves (minced); 2 lb ground bison; 2 cans fire roasted diced tomatoes (14 oz each drained); 1 can tomato paste (6 to 7 oz); 1 1/4 cups beef stock; 1 Tbsp Worcestershire sauce; 1 Tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1 tsp fine sea salt (or to taste); black pepper (freshly ground to taste); 1 can kidney beans (15 oz drained rinsed); 1 can pinto beans (15 oz drained rinsed); 2 scallions (chopped garnish)

1

Searing the Beef

ground beef or turkey can stand in for bison
chili deepens in flavor if made ahead and chilled overnight
refrigerate up to 4 days or freeze for 2 months
garnish with avocado lime wedges cilantro or shredded cheese
beans may be swapped for black beans or cannellini beans if preferred
dinner pairing: medium bodied zinfandel or tempranillo complements the spice

Notes

1

Set the slow cooker to low.

2

Warm olive oil in a large skillet over medium heat. Add onion red pepper and carrot and cook about 5 minutes until softened. Stir in garlic for 1 minute. Transfer vegetables to the slow cooker.

3

Return the skillet to medium high heat. Add bison and cook about 5 minutes breaking it into small pieces until browned. Transfer to the slow cooker.

4

Stir in tomatoes tomato paste beef stock Worcestershire sauce chili powder cumin smoked paprika coriander salt and pepper. Cover and cook on low for 4 hours.

5

Stir taste and adjust seasoning. Cover and cook 1 hour more. Ladle into bowls and finish with scallions.

6

substitutions: ground beef or ground turkey work in place of bison
make ahead: cook fully then chill and reheat gently the next day for deeper flavor
storage: refrigerate up to 4 days or freeze up to 2 months
serving: add avocado slices lime wedges and chopped cilantro at the table
dinner pairing: a medium bodied zinfandel or soft tempranillo complements the spice
optional beans for those who enjoy them: stir in 1 can kidney beans or pinto beans (drained rinsed) during the final hour

Instructions

1 Tbsp extra virgin olive oil

1 large sweet onion (chopped)

1 red bell pepper (chopped)

1 cup carrot (diced)

3 garlic cloves (minced)

2 lb ground bison

2 cans fire roasted diced tomatoes (14 oz each drained)

1 can tomato paste (6 to 7 oz)

1 ¼ cups beef stock

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

½ tsp ground coriander

1 tsp fine sea salt (or to taste)

black pepper (freshly ground to taste)

1 can kidney beans (15 oz drained rinsed)

1 can pinto beans (15 oz drained rinsed)

2 scallions (chopped garnish)

Slow Cooker Bison (or Beef) Chili

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This chili carries the spirit of gatherings: meat browned until savory, beans folded in for heart, vegetables softened into the broth, and spices blooming as they rest low and slow. By evening, the pot holds a meal as steady as it is generous.

Servings :

6

Calories:

Prep Time

15 min

Cooking Time

5 hrs

Rest Time

0

Total Time

5 hr 15 min