I’ve been MIA from the blog for a few days, we took an impromptu road trip over the long weekend. While technically not a vacation since we spent it at my parents house it still felt nice and relaxing to get away for a few days! Some much needed down time from all the extra stuff we’ve had going on lately. The bonus was the nice warm weather that gave us a little teaser of spring. I know it won’t last but I plan to enjoy it while it’s here!! But I have had this chili on my mind and I’m excited to be back at the computer getting this all typed up and shared with you! I’ve seen a lot of people out there talking about the health benefits of bison meat. I’m not an expert on the matter so all I will say is that this Slow Cooker Bison Chili is delicious and packed full of peppers and delicious spices!
MY LATEST VIDEOSI removed all ribs and seeds from my peppers and the chili was not spicy at all. It just had all the flavor but was still good for my whole family. You could certainly spice it up a bit by leaving in the ribs and seeds or by adding some additional spicier peppers. I also left out all beans. My chili usually has beans and I wanted to try something different. The bison has such good flavor I don’t think I would add any beans to compete with it.
This was rich and flavorful but not greasy or heavy like chili can sometimes be. It was filling without making me feel stuffed. With all the bright flavors in here I would make this chili year round. No need to limit yourself to cold snowy days!
Speaking of cold snowy days – is there anyone else out there that’s as over winter as I am? My goal this week is to find a warm and sunny destination and book a trip for our family over spring break. Suggestions welcome!! Any fabulous, family friendly locations you would recommend?!
- 1 pound ground bison
- 1 Anaheim pepper diced (ribs and seeds removed)
- 1 poblano pepper diced (ribs and seeds removed)
- 1/2 yellow onion diced
- 3 garlic cloves minced
- 14.5 oz can fire roasted diced tomatoes
- 8 oz can tomato sauce
- 2 cups beef broth
- 1 tablespoon chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- Crumble and brown bison in skillet (add a little olive oil if needed, bison can be very lean)
- Add the cooked bison and all the remaining ingredients to the crock
- Cover and cook on high for 3-4 hours or low for 6-8
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jerry b says
February 19, 2014 at 6:14 amWhat a great idea for chili. Thanks for the tip on keeping it mild.
Angela (Life in Velvet) says
February 18, 2014 at 9:26 amOh this just looks out of this world! I’m dying to make this! Yum 🙂
Jennifer says
February 18, 2014 at 11:43 amThanks!! If I had more bison meat at home I think I’d make it for dinner again tonight! I’m craving it right now 🙂