INGREDIENTS
1 LB GROUND BISON
½ YELLOW OR WHITE ONION, CHOPPED
1 28 oz CAN OF MUIR GLEN CHILI STARTER
2 15 oz CANS OF KIDNEY BEANS, RINSED & DRAINED
½ C TOMATO SAUCE
3/4 C BEEF BROTH
1 TSP EACH OF CUMIN, CHILI POWDER, PAPRIKA & GARLIC POWDER
PLENTY OF SALT & PEPPER TO TASTE
TORTILLA CHIPS:
1 PACK OF THIN TORTILLAS
AVOCADO OIL
SALT
TOPPINGS:
AVOCADO
SHREDDED CHEESE
SOUR CREAM
Heat a large pot to medium-high, brown the bison and season with salt.
Add the onion and sauté for 1-2 minutes. Add the chili starter, beans, tomato sauce, broth, and seasonings.
Cover and cook on low heat for at least an hour, stirring occasionally. Add salt and pepper to taste. (For pressure cooker, cover and cook on high for 20 minutes with natural release. For slow cooker, cook on low for 8 hours.)
Serve alongside preferred toppings.
TORTILLA CHIPS:
Preheat oven to 400.
Slice the tortillas into even strips and arrange on a baking sheet.
Spray or brush strips with avocado oil and sprinkle with salt.
Bake for 10 or so minutes or until desired crispness is reached.
Enjoy!
Bison Chili
A classic recipe you’ll turn to for autumn weeknights and hosting alike! This bison version is made to be especially flavorful with Muir Glen Chili Starter (a must!), freshly baked tortilla chips, and toppings galore. Sometimes I’ll throw in a batch of corn bread muffins which go very well with chili.
