If you want a new twist on an old favorite this chili recipe is a must! Grass-fed bison gives this chili a healthy lean twist that is really yummy. You can make this a day ahead, reheat, and serve. In fact it tastes better when the flavors are allowed to sit for at least one day. I have also made this chili with beer instead of wine, your choice! If you serve this for a large party, accompany it with a simple salad, like our Roasted Organic Beet Salad with Aged Goat Cheese Recipe.
- 3-4 tablespoons extra-virgin olive oil
- 1 pound grass-fed ground bison
- 1 medium yellow skinned onion, chopped
- 1 large green bell pepper, seeded and chopped
- 4 to 6 cloves garlic, smashed and chopped
- 1/2 pound crimini mushrooms, chopped
- 1/4 pound shiitake mushroom caps, sliced
- 1 1/2 tablespoons of chili powder
- 1 1/2 tablespoons adobo seasoning
- 1 1/2 tablespoons cumin
- 1 tablespoon chipotle seasoning
- 1 cup of red wine
- 1 1/2 cups of red kidney beans (fresh preferred, soaked overnight, read package instructions), or packaged or canned bean without the BPA liner)
- 1 1/2 pounds chopped fresh organic tomatoes (or canned Eden tomatoes, no BPA)
- 3 cups beef stock (add more if needed to reach desired consistency)
- 2 bay leaves
- 2 tablespoons brown sugar
- 1 tablespoon of molasses
- 1 cup organic cheddar cheese, shredded
- Crème fraiche
- 2-3 chopped green onions for garnish
Heat a deep, large skillet or a pot over high heat. Add 2-3 tablespoons extra-virgin olive oil and the meat. Season it with salt and pepper, browning and crumbling meat, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove.
Keep pan at high heat, add another tablespoon extra-virgin olive oil, coat pan, add the mushrooms and sprinkle with salt and pepper. Sauté mushrooms until browned and tender, remove from pan.
Add remaining veggies to the pan, once the onions, peppers and are soft add the mushrooms, back to the pan.
Add 1 cup of red wine to pan to deglaze pot and reduce to a syrup. Add meat back to the pan, season with chili powder, adobo, cumin and chipotle seasonings.
Add red beans, tomatoes, stock, bay leaves, brown sugar, molasses to pot.
Simmer for about 3 hours or more until beans are tender and flavors combine.
Cook’s note: You can make this a day ahead, reheat and serve! In fact it tastes better when the flavors are allowed to sit for at least one day.
Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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