Bison Basics

INGREDIENTS

• 1 1/2 tsp cooking oil (peanut or grape seed preferred)
• 1 lb ground bison
• 1 medium onion, diced
• 1 sweet red pepper, diced
• 2 cloves garlic, minced
• 2 tbsp molasses
• 2 tbsp brown sugar
• 1 1/2 tsp dry mustard
• 1 cup cider vinegar
• 1 28 oz can diced tomatoes
• 1 19 oz can kidney beans, drained
• 1 1/2 cups frozen lima beans
• 2 14 oz cans pork and beans
• 1 tbsp Worcestershire Sauce

DIRECTIONS

• Over a medium-high burner, heat oil in a large saucepan. Once hot, add ground bison and diced onion. Stir and cook until bison has browned and very little liquid remains.
• Transfer cooked bison and onion to a 5 to 6 quart Dutch oven. Stir in remaining ingredients until blended. Bake for 2 1/2 hours in a 275F oven.
• ALTERNATIVE COOKING METHOD: Transfer cooked bison and onion to a 5-quart slow cooker. Stir in remaining ingredients until blended. Cover and cook on low for 8 to 9 hours.
• TO REHEAT: From the refrigerator, bake in a covered casserole dish at 300F for 90 minutes, or until heated through. Stir once or twice while being reheated.