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Bison and Bean Chili

Bison and Bean Chili
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Bison and Bean Chili

Bison and Bean Chili

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.

Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

 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
Toppings:
 Fresh cilantro
 Sour cream
 Crispy tortilla strips
 Sliced jalapeno chilis

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

Check on it occasionally, stirring to mix the ingredients.

9

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

10

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

Ingredients

 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
Toppings:
 Fresh cilantro
 Sour cream
 Crispy tortilla strips
 Sliced jalapeno chilis

Directions

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

Check on it occasionally, stirring to mix the ingredients.

9

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

10

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

Bison and Bean Chili

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