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By Dan Doughkneeder

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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

  • 2 tablespoon oil
  • 1 cup onion, chopped
  • 1 cup bell pepper, diced
  • 1.50 pound ground bison
  • 2 clove garlic, minced
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.50 teaspoon smoked paprika
  • 0.50 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cup dark beer
  • 2 cup beef broth
  • 2 can diced tomatoes, undrained
  • 2 cup kidney beans, drained and rinsed
  • 0.50 cup cheddar cheese, shredded
  • 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.