I will be honest – I have never been the biggest chili fan. I know, I know, that may have been a huge red flag to some of you, BUT my reasoning is that I just never found a texture and flavor profile that I liked. Either they are too greasy and oily or taste like a guaranteed evening full of heart burn!

What makes this chili so much better and the exception is the addition of the fresh onions and peppers, it gives it a depth of flavor that plays off the bison so well. Also, I am a bit of a health nut, so I will always give bonus points for fresh veggies in any recipe. Make this chili, and I will just sit back and wait for the ooohs and ahhhs to come rolling in!

Bison Chili

Brett H

Ingredients

• 4 pounds ground bison
• 1 large yellow onion, chopped
• 1 large white onion, chopped
• 1 poblano pepper, diced
• 2 anaheim peppers, diced
• 2 jalapenos, diced
• 2 serrano peppers, diced
• Can of kidney beans
• Can of black beans
• Can of pinto beans
• 6 cans of green chilis
• 6 cans of diced tomatoes, I usually buy 3 or 4 fire roasted
• 2 TB turmeric
• 2 TB garlic powder
• 1 TB chili powder - more if you are feeling spicy
• Salt & Pepper

Directions

1. Dice onions and peppers

2. Brown meat in skillet, season generously with salt & pepper

3. Once browned, remove meat and set aside

4. Add onions and peppers to the same skillet and cook until translucent, about 5 min

5. In the slow cooker, add the cans of cans beans, tomatoes and green chilis

6. Add in the bison meat and cooked peppers and onions

7. Stir to combine

8. Add in the spices and season generously with salt and pepper, stir to combine

9. Cover and set to low for 8 hours or high for 4 hours