Recipe
Primary Media
Description
While most chilis utilize beef, this recipe relies on its leaner cousin, ground bison. The flavor is more robust but with less fat.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Chili | ||
12 oz. Hy-Vee bacon, finely chopped | ||
1 large 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 | ||
3 green onions, finely chopped | ||
Baked Potatoes | ||
5 large 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
- 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.
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.
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.
Slice Baked Potatoes in half. Serve chili over potato halves topped with sour cream, cheese and green onions.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 90mg
- Sodium: 870mg
- Total Carbohydrates: 51g
- Protein: 31g