Bison Chili

Bison + Leek Chili

—

by

Al McFarland
in
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Bison Chili

Bison + Leek Chili

My appreciation of and love for bison has grown exponentially since we took a trip to Western Canada with friends in 2018. Until very recently it’s been very difficult to find bison is stores in my neck of the woods, so when I find it I always try to take advantage. It works perfectly in this Bison and Leek Chili and I hope to utilize it more in future recipes.
This dish was one that was created leading up to our busy holiday season this year. It was highlighted as part of our annual Christmas Eve get together and was a smash hit. The use of ground bison takes this chili to a new level and transforms this somewhat traditional fare into something very special. Be sure to top it off with grated cheese, smoked sour cream, and cilantro for a bit of extra texture and creaminess!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: Canadian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground bison
  • 1 leek trimmed + sliced
  • 1/2 large white onion
  • 4 cloves garlic minced
  • 2 cups Shitake mushrooms sliced
  • 2 tomatoes diced
  • 1 cup tomato sauce
  • 2 cups vegetable broth
  • 1 can white kidney beans drained
  • 1 can red kidney beans drained
  • 2 tbsp olive oil divided
  • 1 tbsp butter divided
  • 3 tbsp chili powder
  • 1 tbsp Cajun spice
  • 1 tbsp steak spice
  • 1 tsp Kosher salt

Equipment

  • large Dutch oven (or pot)
  • large frying pan
  • wooden spoon
  • can opener
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Trim and slice leek, wash and dice tomatoes, peel and dice onion, peel and mince garlic, prepare toppings, measure and separate all ingredients.
Cooking + Assembly
  1. Add tomato sauce, diced tomatoes, vegetable stock, beans, and spices to a large Dutch oven and heat on medium, stirring as required.
  2. Dry cook Shitake mushrooms in a large frying pan over medium heat. Sprinkle with 1 tsp of salt to release moisture and finish with 1 tsp of butter. Once browned remove from heat and add to the bean and tomato mixture.
  3. Add 1 tbsp of oil and 2 tsp of butter to the frying pan and heat on medium. Add the leeks, onions, and garlic and sauté until soft and fragrant – approximately 2-3 minutes. Remove from heat and add to the chili mixture.
  4. Add the remaining 1 tbsp of oil to the same frying pan over medium heat. Add ground bison and cook until fully browned, stirring frequently. Add steak spice as the cooking nears completion. Add to the tomato and bean mixture.
  5. Bring the entire mixture to a simmer then reduce heat to low and cook covered for an additional 30 minutes, stirring frequently to avoid burning. Garnish with grated cheese, smoked sour cream, and fresh cilantro.

Notes

  • See one of my favourite bison suppliers here.
  • I’ve used my homemade Roasted Garlic Tomato Sauce for this recipe, but you can substitute any store bought tomato sauce if you prefer.

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