Abba and Ima (Dad and Mom) have a fond appreciation for flavorful, fabulous chili. It dates back to their years in Austin, Texas. They know how to make decadent chili down South! Our munchkins adore beans and meat: it’s a win-win.
I buy responsibly sourced, delectable bison (i.e. buffalo) for my chili. It is heart and tasty. Plus, lean, ground bison is low in fat and high in protein and iron. Bison are naturally grass-fed, so their meat is rich in healthy omega-3 and -6 acids.
With all of the heme-rich iron in the kidney beans, black beans and lean meat, this meal will get your red blood cells pumping and put a spring in your step.
Freshly grated, aged Manchego and 2% Greek yogurt is a topping must. Do feel free to garnish with your green herb of choice, such as parsley or cilantro, for a bit of freshness and color. Truly, this chili has amazing depth of flavor as is.
Combine the vegetables in a dutch oven or stockpot…
… Include the flavorful seeded, deep green jalapeño.
Sauté until the vegetables are tender.
Break up the bison (i.e. buffalo) and place on top of the vegetables.
Break-up with the back of a wooden spoon and brown.
Add all of the spices.
Stir well. Season mixture with salt and pepper.
Incorporate the unsalted beans, including the juice…
… and the tomatoes and citrus juice or vinegar.
Give the mixture a good stir.
Simmer, covered, for about an hour.
Simmer, uncovered, for about half an hour – until thick, rich and scrumptious.
Ladle into bowls and garnish with fresh, chopped parsley or cilantro; Greek yogurt and grated, mature Manchego cheese. Enjoy!
Thank you for visiting our family at Curls and Carrots. Are you ravenous yet?
Hearty Bison Chili
The perfect weeknight meal: this recipe comes together in a flash. Use the best quality spices you have for maximum flavor.
3/4 cup carrots, chopped
1 large yellow onion, such as Vidalia, chopped
3/4 cup corn
6 large cloves of garlic, minced
1 jalapeño, seeded and chopped (I freeze and defrost our garden chiles)
1 pound (16 ounces) 96% lean bison (I purchased mine at Whole Foods)
2 cans organic, unsalted kidney beans (included juice)
2 cans organic, unsalted black beans (included juice)
1-28 ounce can organic, fire-roasted tomatoes
1 Tbsp. fresh lime or lemon juice – or any acid (such as vinegar)
1/4 cup low-sodium chicken stock
2 Tbsp. dried, smoked paprika
1 Tbsp. each: dried cumin, coriander, Mexican oregano and parsley
salt and pepper, to taste
- In a Dutch oven or stockpot, over medium heat, sauté the carrots, onion, corn, jalapeño and garlic – just until tender. The onion will be translucent and the corn slightly golden.
- Crumble the bison over the vegetable mixture. Using a spatula or a metal spoon, brown the meat while breaking it into small pieces.
- Season with salt and pepper, to taste. Incorporate all of the dried spices and stir well.
- Add the kidney and black beans, tomatoes, lime or lemon juice and chicken stock. Cover.
- Reduce the heat to medium-low or low – whichever maintains a gentle simmer while covered.
- Allow to simmer for one hour (covered) to develop flavor.
- Take off the lid and allow to simmer, uncovered, until appropriately thickened. To your liking, of course. About 30 minutes for us.
- Taste, season with additional salt and pepper (if necessary), and serve with your desired garnishes.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.