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Cold Winter Days & a Recipe for Slow Cooked Bison Chili

Slow Cooked Bison Chili

I woke up this morning to the sound of trees blowing in the wind outside my bedroom window. It was the kind of wind that you hear in depressing movies {or imagine in books that are set in mid-winter Russia}. It was cold. It was whistling. No – it was howling.

It was one of those mornings that created an argument in my head – I simply did not want to get out of my warm bed, but apparently I had work to do {evidently, life goes on… even when it is four-hundred degrees below zero}. I arrived at a compromise. I’d get out of bed, but surely I wouldn’t step foot outside. After all, there was a “don’t go outside or you’ll freeze your face off and the world will be over” weather warning.

Slow Cooked Bison Chili

Okay, so it didn’t go exactly like that, but you get the idea.

On days like this, I think it’s best if we all just stay inside. So go ahead, put on some slippers and wrap yourself up in a blanket… I’ll wait.

Don’t even think about going out for dinner ingredients either. Make something that uses stuff you already have packed away in your fridge and pantry. Something like this Slow Cooked Bison Chili. You don’t have to follow the recipe exactly – you can add whatever veggies and spices you like. Add a little cinnamon or cocoa powder if you want a heavier flavour, a spoonful of sugar if you want to add some sweetness, or a scoop of chili flakes if you are looking for some extra heat. Use beef, chicken, or turkey if you can’t get your hands on ground bison. Cook it on the stovetop for a couple hours if you don’t want to slow cook it. Or, make it just as it is.

Either way, hang out inside when it’s this cold outside. Stay in bed as long as you can. Whatever you do, just be cozy.

Slow Cooked Bison Chili

Slow Cooked Bison Chili
Serves 4-6

2/3kg (about 1.5lb) ground bison
2 bell peppers, diced
1 medium onion, diced
1-2 jalapeno peppers, thinly sliced
1 cup fresh or frozen corn kernels
4 cloves garlic, smashed and minced
1 (796ml) can diced tomatoes, with juice
1 (156ml) can tomato paste
1 (540ml) can mixed beans, drained and rinsed
1 (540ml) can white kidney beans, drained and rinsed
½ cup homemade or store bought salsa
Juice of 1 lime
4 tablespoons chili powder
To garnish: sour cream, grated cheese, and chopped green onions

Brown bison in a skillet over medium heat; transfer the cooked meat and remainder of ingredients – except for the garnish – in a slow cooker. Cook, covered, for about 7-8 hours on low, or 2-3 hours on high or until vegetables are tender. Spoon chili into serving dishes, and garnish with sour cream, grated cheese, and chopped green onions if desired. Serve with crusty bread or tortilla chips.

  1. Dan @ Dan's Good Side01-30-13

    Nice! A pretty chili for a pretty chilly day!

    (see what I did there?)

  2. Barbara Bamber | justasmidgen01-30-13

    I love your recipe.. and your food styling is so lovely, chili isn’t the easiest to photograph:) I’m in Calgary as well.. so I totally get how cold it is.. I can’t wait to be home and in cuddly clothes and blankets. I think it will be better tomorrow? xx

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