Cooking From My Books: Bison Chili

Fall is here and with it a bit of a nip in the air (even here in California). Or as a close friend calls it, “football weather.” And what better dish to whip up for a tailgate than a big batch of chili? This recipe, from Blame It On Your Heart, is a family favorite passed down by Adele and served in her cafe. It changes things up a bit by using bison meat instead of beef. Not only is it delicious, since the bison is leaner, this dish is extra healthy. Enjoy!



1 tablespoon olive oil
1 small onion, diced
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 pound lean ground bison
1 can crushed tomatoes (28-ounce), with their juices
2 cups water
1 teaspoon dried oregano
2 tablespoons Mexican chili powder
1 teaspoon flour
1/2 tablespoon brown sugar
1 can black beans (15.5-ounce), drained and rinsed
1 can kidney beans (15.5-ounce), drained and rinsed
1 cup frozen corn kernels


Heat the oil in a large pot over medium heat. Add the onion, bell peppers, and garlic, cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring, for one minute. Add the ground bison; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, Mexican chili powder, flour, brown sugar and oregano and bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and corn and continue cooking, partially covered, 20 minutes longer, until the chili has thickened and heat through. Season with salt and pepper, top with favorite toppings, and serve.

  • September 14, 2016

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