No beans! No beef…well, sort of.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Keywords bison, cheese, chili, soup, spicy, tomatoes
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Servings6

What You're Gonna Need:

  • 3 tablespoons of Olive Oil
  • 1 small Onion diced
  • 3 cloves of garlic crushed
  • 2 small Serrano finely chopped
  • 1 teaspoon of cayenne powder
  • 1 teaspoon of salt
  • 1-2 pounds of bison let’s go Buffalo!
  • 2 tablespoons of tomato paste Do not use tomato glue!
  • 1 tablespoon of paprika
  • 1 tablespoon of cumin ground
  • 1 tablespoons of coriander ground
  • 1 pound of canned diced tomatoes or diced, canned tomatoes
  • ½ teaspoon of pepper

What Ya Gotta Do:

  • In a saucy saucepan, over med-high heat, add the oil, onion, garlic and chopped chili’s and saute for 3-5 minutes until the onion is translucent.(Sounds dirty!)
  • Add zee chili powder and salt and stir well.
  • Add the bison. Keep breaking apart the meat, saute for 10 minutes until the beef is well browned.
  • Add the tomato paste, paprika, cumin, and coriander. Stir it up.
  • Cook for 5 minutes before adding the canned diced tomatoes and pepper. Mix well. (Mix. Don’t stir. Haha.)
  • Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes.
  • Taste your chili and add additional salt and pepper if desired.
  • Feel free to add cheese and sour cream to the top…or try French Onion Dip!
  • Eat it.
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Also published on Medium.

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