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Bison and Bean Chili
Bison and Bean Chili
Bison and Bean Chili

Bison and Bean Chili

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November 9, 2018

It's official sweater weather, which means it's time for sweater whether food. The best thing about this bison and bean chili is that it's simple and you can customize it to your taste.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Servings


1 tbsp Colavita Extra Virgin Olive Oil

1 medium vidallia onion, chopped

2 packs of Colavita Diced Tomatoes

¼ cup diced pancetta

1 red pepper, chopped

1 can of pinto beans, rinsed and drained

1 jalapeno pepper, veins and seeds removed, diced

1 serrano chili pepper, veins and seeds removed, diced

2 lbs ground bison meat

2 tbsp ground cumin

2 tbsp dried oregano

2 tsp ancho chili powder

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper

Bay leaf

2 cups beef, chicken or vegetable broth


Fresh cilantro

Sour cream

Crispy tortilla strips

Sliced jalapeno chilis


1Heat Colavita Olive Oil in heavy large pot over medium-high heat.

2Add the pancetta, and sauté until browned, about 5 minutes.

3Add the onions and sauté until translucent, another 5 minutes.

4Add the bison and cook until browned, 7 minutes, breaking it up with the back of a wooden spoon as you cook.

5Add the spices and the red, jalapeno and serrano peppers and mix well. Simmer for 3 minutes.

6Mix in the Colavita Diced Tomatoes and the broth. Bring the mixture to a boil, stirring occasionally.

7Reduce the heat to low, cover the pot and allow it to simmer for about 45 minutes to an hour.

8Check on it occasionally, stirring to mix the ingredients.

9Ladle chili into bowls. Serve with sour cream, grated cheese, cilantro and crispy tortilla chips.

10This dish can be made a day ahead of time and kept in the refrigerator. Reheat over the stovetop and serve.


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