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Slow + Low Bison Chili
Posted By The Fromagette On February 3, 2012 @ 4:37 pm In Gluten Free,Mains,Skinny Recipes | 9 Comments
1 T + 1 tsp canola oil
1 pound fresh bison meat, in 1 inch cubes
1 medium yellow onion, finely diced
1 T tomato paste
1 tsp cumin seeds
2 whole chipotle peppers in adobo
2 14 1/2 oz cans fire roasted diced tomatoes
1 pint bottle Young’s Double Chocolate Stout [or any oatmeal stout]
3/4 cup dry light red kidney beans
kosher salt + freshly ground pepper to taste
Optional garnishes: sharp cheddar, green onions, cilantro, sour cream and red onion.
4 servings. 375 calories.
The night before: soak the kidney beans in water for 8 hours; drain. The day of: pat dry, salt, and then sear the bison chunks on high heat in 1 T oil for 3 or 4 minutes, stirring once or twice. Remove from pan and set aside. Add onions to the same pan with 1 tsp oil, turn heat down to med/low and sweat, stirring occasionally until beginning to caramelize. Transfer onions and bison to slow cooker and add remaining ingredients. Cook on medium-high for 6-8 hours. Serve topped with your favorite garnishes.
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