Bison Chili

Yield 6
RECIPE Ingredients
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 tablespoon minced garlic
  • 1 minced jalapeno, seeded and deveined
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • 1 tablespoon dark brown sugar
  • 2 cups canned crushed tomatoes
  • 1 1/2 cups chicken or beef stock
  • 4 tablespoons ancho chili puree or 2 1/2 tablespoons high-quality chili powder
  • 1 tablespoon red wine vinegar
  • 2-2 1/2 lbs. Ground Bison
  • 3 cups cooked Tarbais Coco Beans
  • Salt and freshly ground pepper to taste
  • Toppings, such as chopped cilantro, shredded cheese, salsa, or sour cream
Recipe notes
Try our chili recipe with bison meat and French Tarbais beans for a variation on the classic one-pot meal. Make a day ahead for best results. Serve with your favorite toppings and cornbread.
RECIPE Preparation
  1. In a large skillet over medium-high heat, brown ground bison meat. Set aside.
  2. Heat oil in a large pot over medium heat until just smoking. Add onion and celery and cook until lightly browned, about 6-7 minutes, stirring often. Stir in garlic and jalapeno. Cook for about one minute. Stir in cumin, coriander, oregano, and bay leaves. Cook briefly just to toast a little, about one minute. Add brown sugar and tomatoes, and cook a few minutes to blend ingredients.
  3. Stir in stock, chili puree, and vinegar. Stir in browned bison. Bring liquid to a boil.
  4. Reduce heat and simmer for 2 1/2-3 hours. Add beans in the last 1/2 hour of cooking. Season with salt and pepper. Serve with any or all of the garnishes.