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        Bean-Free Bison Chili




Lower carbohydrate and reduced sodium content when compared to our regular recipe.

Chili purists, especially those from Texas, will tell you there's no place for beans in an authentic chili. Removing the beans is exactly what we have done here; and no beans means a significant reduction in carbohydrates.

This recipe makes 3 quarts or 96 ounces of chili.

       Ingredients
1 tbsp
1 cup
1
1/2 cup
2 lb
2
1 can
1 can
1 can
3 tbsp
1
1 tsp
1 tsp
1/2 tsp
1

canola oil
chopped onion (1 onion, small-medium size)
large green pepper, diced
diced celery
ground bison
medium size cloves garlic, minced
diced plum tomatoes (28 oz. size)
tomato sauce (14 oz. size)
tomato paste (5 1/2 oz. size)
chili powder
bay leaf
dry oregano
dry basil
ground cumin
jalapeño pepper, finely chopped

       Directions

  • Put canola coil in a large saucepan or Dutch oven. Over medium-high heat sauté onion, green pepper and celery for 2 to 3 minutes, or until onion is just beginning to soften.
  • Add bison. Stir and cook until bison is completely brown.
  • Stir in minced garlic, plum tomatoes, tomato sauce, tomato paste, chili powder, bay leaf, oregano, basil, cumin and diced jalapeño pepper. Allow chili to come to a boil, then reduce to simmer.
  • Cook stirring occasionally for the next 30 minutes. Remove bay leaf and serve.