Since moving to Colorado, my husband has developed a love for everything bison. So, I decided to ‘beef’ up (pun intended) my chili recipe by adding both ground beef and bison. It’s a hearty twist that earns me a few extra brownie points—and it’s quickly become a household favorite!
Ingredients
- 1 lb beef, ground
- 1 lb bison, ground
- 1 lg onion
- 1 T garlic, minced
- 2 ribs celery, chopped
- 1 29oz can tomato sauce
- 1 14.5oz can diced tomatoes drained
- 2 T cumin
- 2 T chili powder
- ½ tsp smoked paprika
- pinch cayenne powder
- 1 tsp kosher salt
- 1 14.5oz can black beans drained and rinsed
- 1 14.5oz can kidney beans (dark or light) do not drain
- 1 C water
- ¼ C masa harina (optional)
- cheddar cheese, shredded
- sour cream
- tortilla chips, crushed
Instructions
- In a Dutch oven or heavy-bottomed pot, sauté the onion and celery in oil over low to medium heat until the vegetables start to soften.Add the ground meats and continue to cook until just browned.
- Stir in the garlic and seasonings, cooking for another minute or two until the garlic becomes fragrant. Then, add the tomatoes and beans.
- In a small bowl, whisk together the water and masa harina until smooth. Pour the mixture into the chili and continue cooking; it will thicken as it heats through. If the chili becomes too thick, simply add more water to reach your desired consistency. Let it simmer for another hour, or even two if possible, stirring occasionally for the best flavor.
- When ready to serve, top your chili with some cheese, a dollop of sour cream, and a sprinkle of crushed tortilla chips. For an extra cozy touch, I love crumbling my cornbread right into the chili—it's a game-changer!
