+ more in this section

Launch your taste buds into orbit with a chili that blends different beans and Carmen Creek Gourmet Ground Bison to vary the flavor and deliver power packed nutrition. It may take awhile for your feet to hit the ground after the first spoonful.

 

Campfire-Chili

Recipe Information

  • Prep Time: 25 minutes
  • Cook Time: 1.5 hours on the stove top or 8 hours in slow cooker
  • Serves: 8 generous bowls

Nutritional information

Per ½ cup pure lean Carmen Creek Gourmet Ground Bison
  • Calories: 174
  • Fat: 11g (16% Daily Value based on 2000 daily calorie intake)
  • Protein: 20g

INGREDIENTS

  • 1 tbsp. olive oil
  • 2 lbs. of pure, lean Carmen Creek Gourmet Ground Bison (fresh or fully thawed)
  • 1 large onion, finely chopped
  • 3 cloves garlic minced
  • 2 jalapeno peppers, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups chopped fresh mushrooms
  • 1 20 oz. can tomatoes
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 1/2 tsp. ground chipotle pepper
  • 1/4 tsp. cinnamon
  • 1 1/5 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • 1/2 tsp. cayenne
  • 2 cups beef broth
  • 1 (15 oz.) can of red kidney beans (drained)
  • 1 (15 oz.) black beans (drained)

DIRECTIONS

  • In a large deep pot, over medium high heat, sauté bison until fully cooked through (there should be NO pink showing).
  • Add onion and sauté for 5 minutes.
  • Add garlic and sauté for 1 minute more.
  • Add all remaining ingredients except the beans and bring the mixture to a boil.
  • Reduce and simmer for one hour, stirring occasionally.
  • Add the beans and cook for 15 minutes more.

Variations:

Once bison has been fully cooked, and onion/garlic have been sautéed, combine all ingredients in a slow cooker set on low. Cook and simmer for 8 hours, stirring occasionally.

To add texture and flavor, add any or all of the following before putting into crock pot or if cooking on the stove, add with broth and cook until corn is fully cooked through and sun dried tomatoes have reconstituted.

  • 1 cup of chopped sun-dried tomatoes
  • 1/2 cup dark or chocolate beer
  • 1 cup of frozen corn kernels
  • 1 small can of drained chick peas
  • Serve with a dollop of fresh, sharp grated cheddar and a sprig of cilantro on top