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         Crock Pot Bison Chili

    Crock Pot Bison Chili

This is another one of my crock pot recipes that can be prepared in as little as 20 minutes. Use a crock pot or slow cooker with a minimum capacity of 4 ˝ quarts.

Although a little different from my regular Bison Chili recipe, this one still packs in great crowd pleasing taste.

To save time, the onions may be prepared the night before and stored in a covered container in the refrigerator.

This recipe makes makes 4 quarts or 128 ounces of chili.
       Ingredients


2 1/2 cups

4 tbsp
2 tsp
1 tsp
1 tsp
1 tsp
1/2 tsp

2 tbsp
1 1/2 cups

2 lbs

1 can
1 can
1 small can
1 tsp



dry red kidney beans * (soaked overnight in 2 quarts of water)

chili powder
ground cumin
ground coriander
garlic powder
dried oregano
cayenne pepper

vegetable oil
finely chopped yellow onion (2 medium)

ground bison

diced plum tomatoes (28 ounce - 796 ml. size)
tomato sauce (23 ounce - 680 ml. size)
tomato paste (5.5 ounce - 156 ml. size)
salt


       Directions



  • Combine chili powder, cumin, coriander, garlic powder, oregano, and cayenne in a small bowl and set aside.

  • Put vegetable oil in large saucepan. Heat over medium-high heat; add onions and sauté for 2 minutes. Sprinkle in set aside spices, stir to combine with onions. Let sizzle for a minute or two, or until the aroma from cooking spices becomes quite noticeable.

    Onions cooking for Crock Pot Bison Chili Onions and Spices for Crock Pot Bison Chili Sizzling Onion and Spices for Crock Pot Bison Chili


  • Immediately add the ground bison. Cook stirring occasionally until the meat has completely browned, about 5 to 7 minutes.

    Bison, Onions, and Spices cooking for Crock Pot Bison Chili


  • Transfer saucepan contents to the crock pot. Drain the kidney beans.
  • Add kidney beans to the crock pot along with the plum tomatoes, tomato sauce, and tomato paste. Sprinkle in salt. Stir to combine all ingredients.

  • Cover and set on high heat.
    * For light red kidney beans, cook the chili a minimum of 8 1/2 hours; for dark red kidney beans no less than 10 hours is required.

  • Reheats, and freezes well.