Ingredients
| Quantity | Ingredients |
|---|---|
| The Three Beans: | |
| 1/2 cup | pinto beans, dry |
| 1/2 cup | white beans, dry |
| 1/4 cup | red beans, dry |
| 1 | whole bay leaf |
| 1/2 tsp | Chili pepper flakes |
| 8 cups | water |
| Bison and Poblano: | |
| 2 | Poblano chilies, roasted, stem and seeds removed, diced |
| 10 tsp | olive oil |
| 10 oz | bison loin, fat removed, small diced |
| 1/4 cup | onion, diced |
| 1/4 cup | carrots, peeled & diced |
| 1 tbsp | minced fresh garlic cloves |
| 2 tsp | dried oregano |
| 1 tbsp | chili powder, ground cumin |
| 1/4 cup | tomato sauce |
| 1 1/2 cup | low fat reduced chicken broth or vegetable broth |
| Vegetable and Spices for Chili: | |
| 1 tbsp | olive oil |
| 6 oz | onion, diced |
| 2 tsp | fresh garlic cloves, minced |
| 1/2 cup | carrots, diced |
| 1/2 cup | green bell pepper, seeded, minced |
| 1 tbsp | red Serrano chilies, seeded, minced |
| 2 tbsp | ground cumin |
| 2 tsp | dried oregano |
| 1 can (14 oz) | tomatoes, diced |
| 1/2 cup | canned tomato sauce |
| Garnish: | |
| 1/4 cup | red onions, small diced |
| 6 sprigs | fresh cilantro |
Directions
The Three Beans:
Soak the beans together for 1 hour, ideally, overnight. Drain. In medium sized saucepan, combine drained beans, 7 cups water, bay leaf and chili pepper flakes. Simmer, semi-covered for a 1 hour 20 minutes, or until tender. Remove the bay leaf and discard.
Bison:
Heat the olive oil in a heavy skillet over medium heat. Add diced bison and stir until browned, about 10-15 minutes. Add onion, carrot, garlic, and oregano. Sauté 3-5 minutes. Stir in the chili powder and cumin. Add the tomato sauce and chicken broth and simmer for 10-15 minutes.
Sautéing Vegetables for Chili and Mixing with Beans:
In separate sauté pan, heat oil over medium heat. Add onion, garlic, carrot, green bell pepper, and Serrano chili. Sauté until soft. Stir in chili powder, cumin, and oregano. Add diced tomatoes and tomato sauce and simmer for 10 minutes.
Add the vegetable spice mixture to the cooked beans, let simmer 10-15 minutes. Adjust seasoning (hot sauces) for heat. If desired, add more water or vegetable broth if beans become to dry.
Adding Bison to the Chili:
Stir the cooked bison into the chili and let simmer for another 20-30 minutes. Serve chili with Bison in large heated bowls. Mound about 2 tablespoon diced red onion on top of chili and garnish with cilantro sprigs.
Source: www.canadianbison.ca