Bison Chili

As fall really starts to give you a nice, chilly kick in the ass, cozy dishes [should] start to infiltrate your meal planning. Like this bison chili! Although I must admit, I came up with this recipe in mid-August....which in hindsight was maybe an odd choice amidst the blazing summer Carolina heat...but that's neither here nor there. It was delicious regardless of external temps AND I armed myself with a suitable fall blog post.

Pumpkin this, pumpkin that...while I DO love pumpkin, I felt the need to expand my autumn horizons a bit and not succumb to my fleeting desire to share with you all yet another orange-tinted, cinnamon-spiced indulgence. Though this recipe DOES have cinnamon...my secret ingredient. LOL..."secret" ingredient my keester. Any time anyone says they have a "secret ingredient" for things like chili or marinara/meat sauce...it's most likely cinnamon. In which case, that individual is hilariously misguided in thinking they hone any sense of originality...because cinnamon is most definitely the least secret-y "secret" ingredient ever. Yet for some reason it still maintains some allure of being an exotic chili/sauce ingredient that no one would ever possibly think to use. Anyways, enough of that rant. Bottom line: cinnamon is amazingly versatile and makes things tasty as f***....so if including it in your chili means dubbing it a "secret" ingredient, then by all means continue forth in your enigmatic chili pursuits.

Chili is one of those mainstream meals that's VERY easily paleo-fied. Pretty much just leave out the beans.  For a primal friendly dish, you could shred a wee bit of raw cheddar on top and add a dollop of sour cream if you're feeling really frisky.

Ingredients

  • 3 cloves garlic, minced
  • 1/2 large yellow onion, coarsely chopped
  • 4 stalks of celery, coarsely chopped
  • 2 tbsp olive oil
  • 2 lbs ground bison
  • 1 16 oz. jar of clean salsa (check the label...avoid the ones that have sugar)
  • 1 10oz. can of diced tomatoes and green chilies (I used RoTel)
  • 1/4 cup chicken or beef stock
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • Optional: sliced avocado

Method

  1. In a large saucepan, saute garlic, onion and celery with olive oil on medium heat. About 5 minutes, or until veggies have softened.
  2. Add ground bison. As the bison cooks, break it up with a spoon. When browned and still slightly pink inside, add salsa, diced tomatoes/green chilies and chicken or beef stock. Stir.
  3. Reduce heat to simmer and add remaining ingredients (the spices). Cover the saucepan and let simmer for 1 hour.
  4. If using, add your sliced avocado and serve immediately!

Servings: 4-6