Bison Chili Recipe
Spicy chili served with our house-made tortilla chips and garnished with sour cream and cheddar cheese
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Ingredients
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Chili Ingredients
Tortilla Chips Ingredients
Garnish Ingredients
Method
Chili Preparation
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, diced red bell pepper, and diced green bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- 2
Brown the Bison
Add the ground bison to the pot and cook for 8-10 minutes, breaking it up with a spoon until it's browned and cooked through.
- 3
Add Remaining Ingredients
Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, oregano, salt, black pepper, cayenne pepper, and beef broth. Mix well to combine.
- 4
Simmer the Chili
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, until thickened and flavors meld.
Tortilla Chips Preparation
- 5
- 6
Fry the Tortillas
Cut each corn tortilla into triangles. Once the oil is hot, carefully add the tortilla triangles in batches, frying until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
Serving
- 7
Garnish and Serve
Ladle the bison chili into bowls. Top each serving with a generous dollop of sour cream and a sprinkle of shredded cheddar cheese. Serve with the house-made tortilla chips on the side.
