Bison Chili No Beans Recipes

BISON CHILI

Bison Chili image

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 pound cubed or coarsely ground bison meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

HEALTHY BISON CHILI

Healthy Bison Chili image

Provided by Kelsey Nixon

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 poblano peppers, seeded and diced
2 medium onions, diced
2 teaspoons vegetable oil
2 pounds lean ground bison
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can red kidney beans, drained and rinsed
One 15.5-ounce can white hominy, drained and rinsed
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional

Steps:

Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

BISON CHILI (NO BEANS)

BISON CHILI (NO BEANS) image

Categories Soup/Stew Beef Pepper Stew Low Carb Quick & Easy Low/No Sugar Wheat/Gluten-Free

Yield 3 servings

Number Of Ingredients 14

Ingredients

1 Tbs olive oil
1/2 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, sliced
1 3/4 lb ground bison
2 tsp ground cumin
2 tsp chili powder
2 tsp thyme
1 tsp cayenne pepper
1 tsp smoked paprika
1 (12 oz) jar organic salsa (chipotle & garlic)
1 (8 oz) can fire-roasted diced tomatoes
1 fresh diced jalapeno pepper
2 tsp sea salt

Steps:

1. Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add olive oil. 2. Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes. 3. Next, add ground bison, cumin, thyme, cayenne pepper, paprika, and chili powder. 4. Stir while this cooks, about 5 to 6 minutes. 5. Pour in salsa, tomatoes, jalapeno pepper and salt. 6. Simmer for at least 1 hour.

BEEF CHILI (NO BEANS)

Beef Chili (No Beans) image

When the fall weather moves in, it's time to make this delicious chili. Serve over a piping hot sweet potato.

Provided by Sacred Plates

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil
2 cups diced onion
4 cloves garlic, minced
2 pounds ground beef
2 tablespoons chili powder
2 tablespoons ground cumin
1 ½ tablespoons unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ancho chile powder
1 teaspoon salt
1 (6 ounce) can tomato paste
2 cups beef broth
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 cup water

Steps:

Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 12.9 g, Cholesterol 69.6 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 10.2 g, Sodium 954.1 mg, Sugar 4.5 g

NO-BEAN CHILI

No-Bean Chili image

I often combine the ingredients for this zesty chili the night before. In the morning I load up the slow cooker and let it go! It's so easy to prepare. -Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 small green pepper, chopped
1 can (4 ounces) chopped green chilies
1/2 cup minced fresh parsley
1 tablespoon chili powder
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

Steps:

Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.

Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 940mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

EASY CHILI CON CARNE (NO BEANS)

Easy Chili con Carne (No Beans) image

Some people like beans in their chili, some do not. This chili has no beans, but if you like beans, you can easily serve them on the side.

Provided by PalatablePastime

Categories Vegetable

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs coarse grind ground beef
6 cloves garlic, minced
7 tablespoons chili powder
1 tablespoon ground cumin
1 (8 ounce) can tomato sauce
2 cups beef broth
3 tablespoons masa harina
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon paprika

Steps:

Brown beef in a large deep pan.
Drain fat.
Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
Add the tomato sauce and the beef broth and bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
Add masa gradually, stirring after each addition, until chili reaches desired thickness.
Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.

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