As promised we have some recipes coming in hot for you from www.mealplanaddict.com , Steph has been doing some recipe development for us and we are so excited to share her creations with you. You can also find her on instagram @mealplanaddict We love to see what you make, so use #drbison and tag us @drbisonlife so we can see your versions of this awesome chili dish.
Ingredients
1 Tablespoon butter
2 lbs Dalziel Ranches Ground Bison
1 can (796mL) diced tomatoes
1 can (155mL) tomato paste
1 can Rotel tomatoes (sub with diced tomatoes and chilis if you can’t get Rotel)
1 small /medium yellow onion, diced
1.5 tsp ground cumin
2 tsp dried oregano
1 pound sliced mushrooms
2 jalapenos, diced
2 Tablespoons brown sugar
5 cloves garlic, minced
*2 tablespoons beef bouillon (Better than Bouillon is best)
*1.5 cups water
* you can use 1.5 cups beef broth instead of the bouillon and water if you prefer.
Optional 1 can of kidney beans, drained and rinsed.
Directions (Stove top)
1. In a large sauce pan or Dutch oven, melt the butter over medium high heat.
2. Once melted add the ground bison.
3. When the bison is almost cooked (90%), add the mushrooms, onion, and garlic. Sauté until onions are translucent.
4. Add all remaining ingredients. When the chili starts to boil, turn the heat down to medium and simmer for 45 to 60 minutes. The longer the better.
5. Serve with your favorite toppings – jalapenos, cheese, sour cream and tortilla chips.
Directions (Slow Cooker)
1. In a large frying pan, melt the butter over medium high heat.
2. Once melted add the ground bison.
3. When the bison is almost cooked (90%), add the mushrooms, onion and garlic. Sauté until onions are translucent.
4. Transfer the bison, mushrooms, onion and garlic to a slow cooker.
5. Add all remaining ingredients.
6. Set slow cooker on LOW for 8-10 hours or on high for 4-6 hours.
7. Serve with your favorite toppings – jalapenos, cheese, sour cream and tortilla chips.
Directions (Instant Pot)
1. Press sauté and wait until the display reads “hot”
2. Add the butter.
3. Once melted add the ground bison.
4. When the bison is almost cooked (90%), add the mushrooms, onion and garlic. Sauté until onions are translucent.
5. Deglaze the instant pot liner with the water (or beef broth). Add an additional ½ cup water or broth than what is listed for other cooking methods.
6. It is REALLY important to get all of the browned bits off the bottom of the Instant Pot or you will get the burn notice.
7. Add all remaining ingredients. You want to make sure the tomato paste is the last thing you add. Place it right on top and do not mix it in.
8. Set your instant pot to 30 minutes under high pressure. Allow 10 minutes of natural pressure release, then quick release the remaining pressure.
9. Serve with your favorite toppings – jalapenos, cheese, sour cream and tortilla chips.