Bison Chili

The flavor of chili improves with age but a long simmer or making it a day or 2 ahead isn’t always possible. We purée half of the ingredients together to produce the long-simmered depth of flavor, although it will still get better with time.
By / Photography By Brooke Allen | December 28, 2015

Preparation

Purée half of the onion, red pepper, celery, garlic, chili powder, cumin, oregano, tomatoes and chipotle in a blender. Reserve.

Heat oil in a large heavy-bottomed pan or Dutch oven. Add the other half of the onion, red pepper, celery, chili powder and cumin to the hot oil. Stir occasionally for about 8 minutes. Add the mushrooms (if using) and cook about 3 more minutes. Add the garlic and cook for 1 minute. Add the bison and brown completely. Add the other half of the tomatoes and the purée with a dash of salt and simmer for at least 30 minutes, stirring occasionally. Add hot sauce to taste. (We like a generous ¼ cup.)

About this recipe

THE EDIBLE TULSA TEST KITCHEN

Though chili can be a less-than-healthy food, we’ve seriously upped the health quotient by using lean local bison, lots of veggies including mushrooms and serving it over fresh greens and a sunny side up duck egg. We think serving it this way lends itself to brunch, lunch or dinner!

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Ingredients

  • 2 medium onions, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup celery, finely chopped
  • 4 garlic cloves, minced
  • ¼ cup chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 2 (28-ounce) cans diced fire-roasted tomatoes
  • 2 tablespoons chipotle paste (or tomato paste)
  • 2 tablespoons pecan oil (or olive oil)
  • 1 cup sliced J & M mushrooms
  • 2 pounds lean ground bison
  • Salt to taste
  • Fresno chili hot sauce (or your favorite hot sauce), to taste
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