Bison Chilli

Bison Chilli with Saffron, Cranberry and Pistachio Rice

Bison Chilli

I’ve been asked a couple times about recipes for game meat. Since I love making chilli this was one of the first recipes I developed for game. I like it because the use of red wine at the beginning and chocolate in the end really work well with any type of game, but especially well with the smoky heat of the chipotle peppers. I’ve also included a few dates in this recipe. A friend of mine got me started using dates when she included them in some of her uber-healthy recipes. (thanks Lori!) I liked the way they affected savoury dishes so much that I use them all the time now. They give a certain sweetness to a savoury dish that I like and have some great health benefits as well!

Although this chilli is made with bison, I’ve also made it with caribou and musk ox with equal success. I’m sure venison or moose would work nicely as well.

I topped this chilli with some grated smoked gouda cheese and served it with Saffron Rice with Cranberries and Pistachios which really goes well with it. Again you have sweet nutty flavours that pair nicely with the heat of the chilli, plus the rice has a cooling affect as well. Not that this is a blow your head off chilli. If you like it really hot, add more chipotle pepper sauce, chipotles in adobo sauce, or simply a big splash of hot sauce! Enjoy!

Bison Chilli

1 tbsp olive oil

1 kg ground bison

1 onion, diced

1 red pepper, diced

1 green pepper, diced

2 jalapeños, diced really small

2 stalks celery, diced

3 tbsp chilli powder

1 tbsp cumin

1 tsp salt

1 ½ cups red wine

3 Medjool dates, stone removed, minced

4 cloves garlic

2 tbsp chipotle hot sauce (or one chipotle pepper, minced)

2 bay leaves

1 – 28 oz can tomatoes

28 oz water

1 – 5.5 oz can tomato paste

1 – 19 oz can black beans

4 oz  dark chocolate

1. Heat a large soup pot over high heat. Add the ground bison and sauté until almost cooked through.
2. Add the diced onions, peppers, celery and sauté until they soften, about 3 minutes.
3. Add the chilli powder, cumin and salt and mix in, cooking to bring out the flavour of the spices. Add the wine and deglaze the pot. Cook the wine until it reduced to a saucy consistency.
4. Add the dates, garlic, chipotle hot sauce and bay leaves and mix in.
5. Add the tomatoes, water and tomato paste and bring to a boil. Reduce heat and simmer for about 1 hour. Rinse the black beans under cold water and add them to the chilli. Continue to cook for about 30 minutes more. The sauce should reduce a bit, thicken slightly and darken.
6. Add the chocolate and mix in until it is completely melted and disappears into the sauce.
7. Season to taste with salt and pepper.