Cocoa Bison Chili


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In a large, heavy bottomed saucepan, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook until softened, 3-5 minutes. Add tomato paste, chili powder and cocoa powder. Cook, stirring until mixture is fragrant, about 1 minute. Add bison and cook until no longer pink.

Add tomatoes. Bring to a boil over high; reduce to a simmer and cook until chili is slightly thickened. Serve with toppings.

– If you like beans in your chili, you can substitute 1 lb of bison for 28 oz of rinsed and drained pinto beans.
– The winery recommends enjoying this chili with the 2004 Cliffe Lede Howell Mountain Cabernet Sauvignon or Diamond Mountain Cabernet Sauvignon.

1 T vegetable oil
1 medium onion, chopped
4 garlic gloves, minced
salt and pepper
2 T tomato paste
1 T chili powder (add another T if you like a spicier chili)
2 T unsweetened cocoa powder
2 lbs Black Forest Bison ground or stew meat
28 oz diced tomatoes in juice

Serves: 6
Difficulty: Easy
Type: American
Source: Everyday Food Magazine

Ground Bison, Stew Meat

  • Date: 2.45 pm, 8 November 2015
  • Category: Entrées