This week, we are in transition. Thanksgiving if over and done with which makes me sad because I love all the cooking and the extended time with my family. It’s also getting cold out, although this week it is going to be a bit of a roller coaster here in the Midwest, with freezing lows that rebound into the 40s, 50s and possibly even the 60s a few times this week. (I’ll believe the weather forecasters on those 60s predictions when I see those temps!) The November holiday items are packed away for another year and the Christmas decorations are being placed around the house. Definitely a transitional week around here.
While the cold weather months are not my favorite time of the year, it is a great time to break out the hearty soup and stew recipes. We are craving meals that are warming to the body. I also want it to be flavorful, yet full of lean protein and nutrient-packed veggies. That is my kind of comfort food and this chili is going to get our cold weather meal plan off to a great start.
For those of you who have not eaten bison before, here are just a few of the many good reasons to give it a try. It does not taste like wild game meats; it tastes like good quality beef. It cooks faster than beef due to its lower fat content. Bison is also a non-allergic meat, the only meat to be able to make that claim at this point in time. Now is a good time to try some bison and this is recipe is the perfect place to start!
Bison & Sweet Potato Chili (adapted from theroastedroot.net) Prep Time: 15 mins, Cook Time: 8 hr, Total Time: 8 hr 15 mins
Ingredients:
- 1 14-ounce can diced tomatoes
- 1 pound ground bison
- 1 large sweet potato, cut into 1-inch chunks
- 1 yellow onion, finely chopped
- 1 large carrot, peeled and chopped
- 1 bell pepper, chopped
- 5 cloves garlic, minced
- 2 cups chicken broth
- 3 tablespoons chili powder
- ½ teaspoon Garam Masala seasoning
- 1 teaspoon sea salt, or to taste
- 3 tablespoons whisky
- 1 tablespoon maple syrup
Chop all the veggies! Mise en place!
Instructions:
Add all the ingredients to the crock pot in the order they appear, leaving the ground bison as is, without breaking up the meat. Gently stir the contents of the crock pot around the meat.
Add everything to the crock pot.
Cover the crock pot and cook on the lowest setting for 8 hours, or until the sweet potato is cooked through. After 5 or 6 hours, break up the meat using a wooden spoon or spatula and stir everything well.
Stir it together, breaking up the meat after 5-6 hours.
Taste the chili for flavor. If desired, add more seasoning and/or salt. For a thinner consistency, add more broth. Serve the chili with cheddar cheese or other desired toppings.
This goes will with a hearty bread.
Bison chili will be gracing our table often during the cold weather months! ~Linda
Bison & Sweet Potato Chili (adapted from theroastedroot.net) Prep Time: 15 mins, Cook Time: 8 hr, Total Time: 8 hr 15 mins
Ingredients
- 1 14-ounce can diced tomatoes
- 1 pound ground bison
- 1 large sweet potato, cut into 1-inch chunks
- 1 yellow onion, finely chopped
- 1 large carrot, peeled and chopped
- 1 bell pepper, chopped
- 5 cloves garlic, minced
- 2 cups chicken broth
- 3 tablespoons chili powder
- ½ teaspoon Garam Masala seasoning
- 1 teaspoon sea salt, or to taste
- 3 tablespoons whisky
- 1 tablespoon maple syrup
Instructions:
Add all the ingredients to the crock pot in the order they appear. Leave the ground bison as is, without breaking up the meat. Gently stir the contents of the crock pot around the meat.
Cover the crock pot and cook the chili on the lowest setting for 8 hours, or until the sweet potato is cooked through. After 5 or 6 hours, break up the meat using a wooden spoon or spatula and stir everything well.
Taste the chili for flavor. If desired, add more seasoning and/or salt. For a thinner consistency, add more broth.
Serve the chili with cheddar cheese or other desired toppings.