If you have never tried bison or are wondering why not just use ground beef (which you could do if you can't find bison), here is some interesting nutritional information. A serving of bison is similar in calories to turkey and chicken. Compared with beef, pork, turkey and chicken, bison has the most protein and the least amount of fat and cholesterol. If you want the specifics, check out this link: http://www.bisonbasics.com/nutrition/nutrition_comparison2.html. If you are looking for a beef alternative, bison is a great one to consider, and thankfully it is fairly easy to find in most grocery stores these days.
Since it is Thanksgiving week, even if you don't usually find yourself in the kitchen, you probably will this week...happy cooking!
1/4 chili powder
1/2 tablespoon ground cumin
1/4 teaspoon ground chipotle pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1/2 tablespoon vegetable oil
2 pounds ground bison
1/2 large white onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and diced
1/2 red bell pepper, diced
1 (14 ounce) can tomato puree
1 1/4 cup low sodium beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15 ounce) can pinto beans, rinsed and drained
5 ounces shredded sharp cheddar
1. Add the spices to a small pan and toast over medium-low heat for 2 minutes. Set aside.
2. Heat a large pot over medium-high. Add vegetable oil and bison and brown for 5 minutes. Stir in onion and sauté for 5 minutes. Add garlic and cook for 1 minute. Mix in spices, diced jalapeño, bell pepper, tomato puree, beef broth, salt, and pepper and bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add additional beef broth for thinner chili.
3. Mix in pinto beans and cook for 15 minutes. Divide chili among 5 bowls and top each with 1 ounce shredded cheddar.
If you are making this for a potluck or party, once the the chili is brought to a boil on the stove, transfer it to a slow cooker and continue to follow the recipe. Once the pinto beans have been mixed in, the temperature can be changed to "keep warm." This can also be made the night before. Simmer on the stove for an hour. Transfer to a slow cooker and stir in the pinto beans then refrigerate. The next morning a couple of hours prior to serving, plug in the slow cooker on high until mixture is heated through, then lower to keep warm.
*Just for reading this far, here is an additional tidbit. Bison and buffalo are not actually the same species. Our predecessors called the North American Bison buffalo due to the similar appearance with buffalo found across the Atlantic Ocean. However, buffalo that live here in American are North American Bison and the two primary types of buffalo live in Africa and Asia.