Kansas State Willie's Wild Chili

Recipe

Soup, Chili & Stew
Kansas State Willie's Wild Chili

Primary Media

Chili In a bowl with sliced green onions, shredded cheese, tomatoes, and sour cream

User Rating

4.14 out of 5 stars
Rate it:
14 ratings

Recipe Data

10
Servings
15min
Prep
1hr23min
Total

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    Description

    While most chilis utilize beef, this recipe relies on its leaner cousin, ground bison. The flavor is more robust but with less fat.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    Chili
    12 oz.Hy-Vee bacon, finely chopped
    1large yellow onion, chopped
    2 clove(s)garlic, minced
    2 lbs.ground bison
    2(12-oz. each) cans Bud Light beer
    1(28-oz.) can Hy-Vee diced tomatoes
    2 tbsp.Hy-Vee tomato paste
    1(30-oz.) can Hy-Vee chili style beans in chili gravy
    2 tbsp.Hy-Vee chili powder
    1 ½ tsp.Hy-Vee ground cumin
    2 tsp.hot chile sauce, such as Frank's Red Hot sauce
    Hy-Vee kosher sea salt
    ½ c.Hy-Vee sour cream
    ½ c.Hy-Vee shredded sharp cheddar cheese
    3green onions, finely chopped
    Baked Potatoes
    5large russet potatoes
    Hy-Vee Select olive oil
    Hy-Vee kosher sea salt
    Hy-Vee ground black pepper

    Things To Grab

    • Dutch oven
    • Wooden spoon
    • Large baking sheet
    • Aluminum foil
    • Vegetable brush
    • Dinner fork

    Directions

    1. In a Dutch oven, cook bacon over low heat until browned and crispy, about 5 minutes. Add onions and garlic and cook 3 minutes, stirring occasionally. Add bison and cook over medium heat, using a wooden spoon to break up meat as it cooks, until well browned.
    2. Stir in beer, diced tomatoes, tomato paste, chili beans, chili powder, cumin and hot sauce. Bring to a boil; reduce heat to maintain a simmer. Simmer until thickened, about 1 hour. Season with salt to taste.

    3. Meanwhile, prepare Baked Potatoes: Preheat oven to 375 degrees and line a baking sheet with aluminum foil. Scrub potatoes with a brush under running water. Using a dinner fork, poke holes through the skin of the potatoes. Coat potatoes with olive oil, sprinkle with kosher salt and place potatoes on prepared baking sheet. Bake 1 hour or until there is no resistance when a potato is poked with a knife.

    4. Slice Baked Potatoes in half. Serve chili over potato halves topped with sour cream, cheese and green onions.

    Nutrition facts

    Servings

    570 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 90mg
    • Sodium: 870mg
    • Total Carbohydrates: 51g
    • Protein: 31g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 45%
    0%
    Iron 30%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.