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        Chunky Bison Chili with Roasted Red Peppers



More meat and less beans is what this chili offers. It can be made in advance and will reheat beautifully over successive days. Mix in a little water to thin the chili if it ever becomes overly thick.

Freezing is not recommended for this one.

This recipe makes approximately 2 1/2 to 3 quarts or 80 to 96 ounces of chili.
        Ingredients
1 cup
2 or 3
1/4 cup
2 cups
1 tbsp
1 tbsp
4 tbsp
2 lbs
1 28oz can
3 cups
1 1/2 tsp
3 tbsp
1 tbsp
 
dry kidney beans
large sweet red peppers
olive oil
yellow onions (about 3 medium) chopped fine
minced garlic
ground coriander seed
chili powder
bison stew meat, cut into 1/4 to 1/2 inch cubes
diced tomatoes
vegetable or chicken broth
salt
tomato paste
Worcestershire sauce
Optional Garnish --- sour cream and chopped fresh cilantro
        Directions

  • Soak beans overnight in 5 cups of water. Drain the next morning and set beans aside.

  • Core and cut each red pepper into 3 or 4 sections. Place red pepper sections skin side up in a single layer on a baking sheet. Cook 3 inches below the oven broiler until pepper skins are charred and almost completely black. Remove baking sheet from oven and allow pepper sections to cool. Peel away and discard charred skins; cut peppers into bite size pieces and set aside.

  • Put olive oil into a 6 to 8 quart Dutch oven. Over medium heat, sauté onion until it softens, about 4 minutes.

  • Add minced garlic, ground coriander seed and chili powder. Stir, cooking for about a minute before adding meat cubes. Cook meat stirring occasionally until pieces are browned, about 6 to 8 minutes.

  • Add diced tomatoes, pre-soaked beans, vegetable or chicken stock, salt, tomato paste and Worcestershire sauce. Stir to combine.

  • Bring Dutch oven contents just to a boil. Remove from burner and place uncovered in a 275F oven. Cook for 3 to 3 1/2 hours, or until meat is tender and chili has thickened considerably. Stir on the hour.

  • Remove from oven and stir in set-aside roasted red pepper pieces. Let stand for 5 minutes before serving with crusty bread.