Slow Cooker Bison Chili
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 tbsp extra virgin olive oil
  • 16 ounces ground bison
  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • 2 small onions, finely chopped
  • 4 garlic cloves, mashed
  • 1 tbsp pure ancho chile powder
  • ½ tsp red pepper flakes
  • 4 cups diced canned tomatoes
  • 1 (15 oz) can white beans, rinsed and drained
  • ½ cup chicken stock*
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • ½ tsp red pepper flakes
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tbsp chopped fresh oregano
  • *add extra chicken stock to achieve desired thickness
Instructions
  1. In large saucepan, heat olive oil over medium-high heat. Add the bison and season with salt and pepper. Cook, stirring occasionally, to brown the meat, 3-5 minutes.
  2. In the slow cooker layer onions and garlic.
  3. Remove the bison from the saucepan and drain extra fat.
  4. Layer bison on top of vegetables in the slow cooker.
  5. Add tomatoes, beans, chicken stock and all herbs and spices, except fresh oregano.
  6. Cover and let cook for 2-3 hours.
  7. After cooking time is done, set slow cooker to warm until ready to serve.
  8. Stir in fresh oregano just before serving.
Recipe by Bon Vivant at http://bonvivantdc.com/slow-cooker-bison-chili-valpolicella-amarone/