Owl Creek Bison Chili

  • 1 Tbs. olive oil
  • ½ tsp. kosher salt
  • 1 lb. Owl Creek Bison ground
  • bison
  • ½ medium yellow onion,
  • small dice
  • ½ tsp. kosher salt
  • 1/8 tsp. black pepper
  • Water for deglazing
  • ½ clove garlic, minced
  • 1 Tbs. tomato paste
  • ¼ tsp. ground cumin
  • 1/8 tsp. ground coriander
  • 1/8 tsp. smoked paprika
  • 1 tsp. ground chili powder
  • 28 oz. tomatoes, pureed
  • ½ tsp. kosher salt
Serves: 4
Active time: 35 minutes
Total cook time: 90 minutes
Heat oil in a dutch oven or similar pot over medium
-high heat.  Once hot add the ground bison along with ½ tsp. salt. Cook bison until browned and partially cooked through. Reserve for later in recipe. After removing bison add onion and ½ tsp. salt to the hot dutch oven. Begin caramelizing the onions over medium-low heat, stirring occasionally and deglazing with 1 Tbs. of water as needed.
Continue this until they are deep brown in color, about 15 minutes.
Next add the tomato paste, and spices. Stir this mixture over low heat for 5 minutes or until very fragrant. Once fragrant and colored add the tomato puree and ½ tsp. of salt (omit extra salt if using tomato sauce). Scrape down the bottom to ensure all of the flavor is released. Finally, re-add the bison, partially cover with lid, reduce the heat to low, and barely simmer for 45-60 minutes. Give the chili one last taste for salt and adjust if necessary.
If you want to spice up your chili you can add things like jalapeno, kidney beans, corn, bell pepper, smoked tomato or other seasonal offerings.
Nutrition per serving*
Calories – 297
Fat – 7g
Carbohydrates – 23
Protein – 36