Servings: 6 people
Calories: 351kcal
Ingredients
- 1 pound ground bison
- 4-5 slices bacon
- 1 large onion
- 5 cloves garlic chopped
- 2 large poblano peppers
- 1 medium red bell pepper
- 1 teaspoon ground ancho chili pepper
- 1 teaspoon ground guajillo chili pepper
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon oregano
- 2 slices white bread
- 28 ounces san marzano tomatoes 800g
- 3 cups beef stock 700 ml
- 12 ounces stout beer
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 tablespoon cider vinegar
Instructions
Step 1: Make the Puree
- Place the bread into a bowl. Top with the chicken stock and allow the bread to absorb most if not all of the stock. Bread should soak at least 30 minutes so plan for the additional time.
- Heat a skillet on medium heat. Add oil then saute the tomatoes and garlic for 1-2 minutes. Transfer the tomatoes and half the chopped garlic cloves along with the bread and puree.
- Clean the skillet and set aside.
Step 2: Make the Bison chili
- Preheat the cleaned skillet. Add more oil then brown the ground bison until fully cooked. Drain the bison in a paper towel-lined bowl.
- Pre-heat a large pot or dutch-oven over medium heat. Add the bacon and cook fully on both sides. Remove the bacon and set it aside.
- Add the remaining garlic, onions, and peppers and saute in the leftover bacon grease. Add some of the spice seasonings as you go.
- Add the beer and cook long enough to cook off the alcohol (about 3-4 minutes)
- Add beef stock, more of the seasoning and tomato bread puree mixture.
- Add the ground bison back to the pot plus the remainder of the seasoning. Bring to a boil then simmer the chili covered for an hour.
- During the last 30 minutes of cooking add the brown sugar, cider vinegar, and cumin. Mix all the ingredients one last time.
- Top with your favorite toppings. Be as simple or complex as you desire.
Video
Notes
- Bison is leaner than beef, so not as flavorful. If you prefer more flavor then crank up the seasoning used or add some more fat. For me, the bacon was more than enough, but you could also supplement the ground bison with ground pork, a fattier beef, or even chorizo. It's your call.
- If going with the bread enhancer, use white bread. It will absorb the stock better and more easily integrate into the puree. Plus it's more flavorful.
- Bison is becoming more mainstream though it will never have the same availability as most commercial meats. Many meat markets at your typical grocery store will have it pre-packaged. Likewise, specialty stores will definitely have it.
- I typically eat this as a one-dish meal topped with cheese, fresh jalapenos peppers, and pickled red onions along with a sprinkle or two of hot sauce. I know many who like a side of cornbread. For me, if I go the bread route it's either this hot water cornbread or my classic buttermilk biscuits.
Nutrition
Calories: 351kcal | Carbohydrates: 22g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1406mg | Potassium: 953mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1355IU | Vitamin C: 84mg | Calcium: 109mg | Iron: 5mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!