Once plentiful on the western Great Plains, bison—also known as buffalo—is the quintessential American creature, a staple of the Native American diet in centuries past. This chili variation uses bison and is a fusion of Spanish and indigenous cuisines. Chili itself, however, is Mexican, a preparation of meat and spices developed in the 19th century along the present-day border with the United States. Today buffalo are harvested on privately owned ranches and in the wild according to state regulated hunting seasons. Farm-raised buffalo meat also is available, but some grocery stores and restaurants may import it from Asia. With its rich flavor, ground bison is an excellent chili ingredient.
Recipe Servings: 4
Ingredients
- Olive oil, as needed
- ½ lb ground bison
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- ½ head cauliflower, stemmed and cut into small florets (about 3 cups)
- 1 green bell pepper, finely chopped
- 3 large cloves garlic, finely chopped
- 2 tsp ground cumin
- 2 Tbsp chili powder
- 1 Tbsp apple cider vinegar
- 1 can (15 oz) diced tomatoes
- 1 can (28 oz) crushed tomatoes
- I can (15 oz) kidney beans, drained and rinsed
- ½ cup loosely packed fresh cilantro, chopped
Directions
- Coat the bottom of a large Dutch oven or pot with olive oil and set it over high heat.
- When very hot, add the bison and brown for about 5 minutes, stirring frequently.
- Add the onion and carrot and cook for 5 minutes, until the vegetables begin to soften.
- Add ½ cup water to deglaze the pan, scraping brown bits from the bottom as the water evaporates.
- Add the cauliflower, bell pepper and garlic, and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the cumin, chili powder, vinegar, tomatoes, and beans, along with 1 cup of water. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are fork-tender, about 45 minutes.
- Garnish with cilantro and serve immediately.
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