Bison Chili with Cilantro Lime Salsa Recipe
(serves 8)
Bison Chili:
1/4 cup olive oil
2 lb ground bison
1 1/2 cup white onion, diced
1 tb garlic, minced
3 tb chili powder
1 tb cocoa powder
2 tb kosher salt
1 tb dried leaf oregano
1 tsp cinnamon
1 tb cumin, ground
1 tsp black pepper
1 tb coriander, ground
1 ea 28 oz can diced tomatoes
1 ea 28 oz can tomato sauce
1 ea 7 oz can dice green chilies
1 tb chipotle pepper with adobe sauce
1/4 cup wheat germ
2 cups water
Cilantro Lime Salsa:
1/2 lb yellow tomatoes or red if cannot find yellow
1 tb lime zest, fine grated
The juice of 1 lime
1/2 cup cilantro, chopped
2 tsp jalapeno pepper, seeded and diced fine
1/2 tsp kosher salt
1 tsp sugar
1/8 cup green onions, chopped
Directions
- Heat the olive oil in a heavy bottomed Dutch oven over medium high heat and add the bison.
- Using a wooden spoon, break up the meat then brown well.
- When bison is well browned, add the onions and garlic then sauté 5 additional minutes.
- Stir in the chili powder, cocoa powder, salt, oregano, cinnamon, cumin, black pepper, and coriander. Cook 2-3 minutes.
- Now add the tomatoes, tomato sauce and chiles, chipotles and the water. Stir to blend.
- Cover the pot and simmer for about 2 hours, stirring occasionally.