Recently, I took part in a cooking class at Sprouting Farms. It was great. We had a total of 12 participants, divided into three groups of four. We were tasked with cooking bison chili, Brussels sprouts with a honey glaze (recipe will be posted at a later time) and cornbread. So much fun. My group was comprised of my friend, Barbara, and a young couple, Hanna and Mitchell. As you know I am a vegetarian, so I tasted only a teaspoonful of the chili, and it was delicious. As a group, we decided to tweak the recipe, and that recipe is below. If you have the opportunity to join one of their classes, I think you will find it time worth spending.
BISON CHILI
Ingredients: *
2-3 pound Ground Bison**
Oil to Fry
1 Medium Onion, chopped
2 14-1/2 oz. Cans Fire Roasted Diced Tomatoes, undrained
1 8 oz. Can Tomato Sauce
8 Oz. Beef Broth
2 Tablespoons Chili Powder
2 Teaspoons Cumin
1-2 Teaspoons Garlic, minced
1-2 Cans Kidney Beans, rinsed & drained
1 Large Green Pepper, chopped
Salt & Pepper to taste
Directions:
Brown the meat in a large cook pot, and in a skillet cook the onions until tender. Drain any fat from the meat. Add the onions to the meat and cook on medium high. When the meat looks almost cooked, pour in the tomatoes, tomato sauce, beef broth, chili powder, cumin, garlic and salt and pepper. Bring to a boil and reduce the heat to a simmer. Let simmer for about 30 minutes, stirring occasionally. Add the beans and let simmer for 10 more minutes.
*The original recipe served about 14-16 people. We reduced the ingredients to serve approximately 7-8 hearty portions.
**You can easily use any chopped red meat.
