Slow Cooked Bison Chili Recipe
Gilomen Family Recipe Made With Love, Cooked Beans, Charred Corn, Roasted Poblano, Queso Cotija & Toasted Cornbread Crumbles
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Ingredients
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Chili Base
Beans, Corn & Liquids
Finish & Garnish
Method
Chili Base & Browning
- 1
Brown the bison
In a large heavy pot or skillet, heat the olive oil over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until deeply browned and any liquid has evaporated, about 6-8 minutes. Transfer the browned bison to a slow cooker.
- 2
- 3
Add peppers
Add the roasted poblano and red bell pepper to the pot; cook for 4-5 minutes until the peppers begin to blister and soften.
- 4
Bloom spices
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute to bloom the spices and release their aroma.
Chili Assembly
- 5
Combine in slow cooker
Return the browned bison to the pot (or add to the slow cooker). Pour in beef broth, add fire-roasted tomatoes, cooked beans, and charred corn. Stir to combine. Season with salt and pepper to taste.
- 6
Slow cook
Cover and cook on low for 8 hours (or on high for about 4 hours), until the chili thickens and the flavors meld.
Finish & Serve
- 7
Finish and garnish
Ladle the chili into bowls. Top with grated queso cotija, toasted cornbread crumbs, and chopped cilantro. Serve with lime wedges if desired.