I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT.
For the most part, I found bison to taste a lot like beef – it’s a bit sweeter and milder tasting than beef. Because it’s leaner than beef, cooking bison can differ very slightly from cooking regular beef. However, when it comes to ground bison in chilis, the cooking method doesn’t differ (so you could use ground beef in this recipe instead, although I suggest you give bison a try).
I received my grassfed ground bison from Wellness Meats.
Then it’s just into the slow cooker along with all the other ingredients. It’s really easy!
I’ve already answered this pretty much, but if you want to read more about the benefits of bison, then check out our post, Is Bison Paleo here.
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Cook Time: 8 hoursTotal Time: 8 hours
Yield: 6-8 servings 1x
Category: Lunch, Dinner
Cuisine: American
Disclaimer: Wellness Meats provided the Ground Bison to me so that I could develop this recipe. I received no other compensation. Links to Wellness Meats and to other websites may be affiliate links.
Louise,
Do you brown the meat before adding it to the slow cooker, or do you put the meat in the slow cooker raw?
I find it easier just to put it in raw, but if you prefer browning, you can (I don’t find it affects the flavor much).
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