Have you ever tried ground bison? Did you know that it's leaner than ground beef, has 25% fewer calories, and lower in total and saturated fat. Bison also has finer fat marbling which yields a softer and more tender meat. But besides all of that...IT'S AWESOME IN CHILI!! My Bison Beer Chili is loaded with veggies, beer and full of flavor.
2 Tbl Olive Oil
2 Lbs Ground Bison
1 Red Bell Pepper, Diced
1 Yellow Bell Pepper, Diced
2 Small, Sweet, Yellow Onions, Diced
6 Cloves Garlic, Minced
2 Tsp Kosher Salt
1 Tbl Fresh Cracked Black Pepper
1 Tbl Dried Oregeno
1/2 Tsp Cinnamon
4 Tbl Chili Powder
2 Tbl Cumin
1, 28 oz San Marzano Whole Peeled Tomatoes
1, 28 oz Can of Tomato Puree
1 Can of Beer (I used Michelob Ultra)
3 Bay Leaf
1-2 Cans of Kidney Beans, Drained
Add oil, onions, and bell peppers to a dutch oven or large pot and sauté until veggies are soft and starting to brown slightly. Add garlic and continue to sauté for 1-2 minutes.
Add ground bison and brown with veggies. Season with salt and pepper and brown until bison is no longer pink. Once done, no need to drain.
Add whole peeled tomatoes and break up. Add tomato puree and stir mixture to combine. Add all remaining seasonings and beer. Stir to combine. Add bay leaf.
Turn heat to medium low, cover, and simmer for 1 hour. Add kidney beans after the hour and cook for another 20 minutes. If too thick, you can add additional beer or water to loosen.
Serve topped with shredded cheddar cheese and saltine crackers.
