Bison and Bean Chili
Adapted from Todd Paige
This is a quick and easy chili recipe that can be doctored to satisfy your personal tastes.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
- 1 pound ground bison
- 1 large yellow onion, peeled and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 large clove garlic, peeled and minced
- 2 cups water
- 1 (14-1/2-ounce) can diced tomatoes, juices reserved
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Chili Powder
1Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add bison, onion, and bell pepper; season with salt and freshly ground black pepper. Cook, stirring occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
2Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture to a simmer, then reduce heat to low.
3Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling, until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
Beverage pairing: Domaine des Remizières Crozes-Hermitage Cuvée Particulière, France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth will match with the beans.
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