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Texas Bison Chili

March 28, 2018

This chili has us singing…

Oh give me a home where the buffalo roam,
Where the deer and the antelope play,
Where seldom is heard a discouraging word,
And the skies are not cloudy all day.
Chorus Home, home on the range,
Where the deer and the antelope play,
Where seldom is heard a discouraging word,
And the skies are not cloudy all day.

This chili ranks as a 5-star dish!  This is Kevin’s version of JJ Virgin’s book One Pot Meals.  

Ingredients:

1 Tbsp olive oil

1/2 lb grass-fed ground bison 50/50

1/2 lb grass-fed ground bison 90/10

1 large onion, chopped

3 garlic cloves, minced

1 med. green bell pepper, chopped

2 Tbsp. chili powder

1/4 tsp. ground ancho chili

1 tsp. dried oregano

1 tsp. ground cumin

3/4 tsp. sea salt

1/4 tsp. ground black pepper

1 (28 oz.) can organic fire-roasted diced tomatoes

1 (15 oz.) can organic no-salt-added red kidney beans, drained and rinse

Heat oil in a Dutch oven over medium-high heat.  Add the bison and cook until no longer pink.  Stir in the onions, garlic, bell peppers, and all the seasonings, stirring occasionally, until the vegetables are slightly softened.  Add the diced tomatoes and beans.  Bring to boil; reduce heat to low; cover and simmer for the next 30 minutes.

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