serves 6
1 lb ground bison
2 jalapenos, finely chopped and seeds removed (if you want more heat, you can leave some seeds in)
2 onions, diced
2 cloves garlic, minced
9 oz water (I use the tomato paste can to measure the water, and get more of the paste out)
8 oz can of tomato sauce
14 oz can of fire roasted tomatoes
6 oz tomato paste
2 tablespoons chili powder
2 tablespoons cumin
(2) 15 oz cans red kidney beans, drained and rinsed
salt and pepper to taste
jalapenos, cilantro, and/or avocado for garnish (optional)
If you have a stovetop-safe pot in your slow cooker, heat it over medium heat, or use a large skillet. Brown the bison with the onions, then add in your garlic. Cook for about 1 more minute and add in the remaining ingredients, except for your garnish. Give everything a good stir, and cook on low in your slow cooker for 8 - 10 hours. Garnish and serve with a warm piece of cornbread.
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