Smoky Beer-Braised Bison Chili

Dishbook

Smoky Beer-Braised Bison Chili

By Dan Doughkneeder

Smoky Beer-Braised Bison Chili enriches lean bison meat with dark beer and slow simmer for a deep, smoky flavor.

Prep: 20 min
Cook: 120 min
Total: 140 min
Yield: 6 servings

Ingredients

  1. 2 tablespoon oil
  2. 1 cup onion, chopped
  3. 1 cup bell pepper, diced
  4. 1.50 pound ground bison
  5. 2 clove garlic, minced
  6. 2 tablespoon chili powder
  7. 1 teaspoon ground cumin
  8. 0.50 teaspoon smoked paprika
  9. 0.50 teaspoon salt
  10. 0.25 teaspoon black pepper
  11. 2 cup dark beer
  12. 2 cup beef broth
  13. 2 can diced tomatoes, undrained
  14. 2 cup kidney beans, drained and rinsed
  15. 0.50 cup cheddar cheese, shredded
  16. 0.25 cup cilantro, chopped

Steps

  1. Heat oil in a large pot over medium heat; saute onion and bell pepper until softened.
  2. Add ground bison and cook until browned.
  3. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper.
  4. Pour in beer, broth, diced tomatoes, and beans; bring to a boil.
  5. Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
  6. Garnish with shredded cheddar and chopped cilantro before serving.