Bison Chili

Travis Rathbone

Chili is well-known as a filling, protein-heavy meal. But how do you add even more protein? Simple: replace beef with bison.

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Directions: 

Brown bison in a large sauté pan over medium-high heat. Season with 1/2 tsp cumin, 1/2 tsp coriander, and a pinch of salt. Once browned, drain in a colander to discard excess fat.

In a preheated large soup pot, sauté onions in canola oil for 2 minutes. Add garlic, and sauté for another minute. Next, add browned bison, tomatoes, remaining cumin and coriander, chili powder, kidney beans, and beef broth. Stir.

Bring to a boil, and reduce heat to simmer for 1-2 hours.

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