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Bison Pinto Bean Chili
Andre Lewis

Bison Pinto Bean Chili

Bison brings a clean beef flavor but very little fat, so it needs a measured spoonful of oil and a short browning time. Pintos stay soft and earthy beside it. If you cook the meat until it looks dry before adding liquid, it will stay dry in the finished bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs ground bison
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground coriander
  • 28 oz canned crushed tomatoes
  • 30 oz canned pinto beans drained
  • 1 1/2 cups low-sodium beef broth
  • 1 1/4 tsp kosher salt

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat, add the bison, and cook for 5 to 7 minutes until it reaches 160°F.
  2. Add the onion and cook for 4 minutes until its edges soften.
  3. Stir in the garlic, chili powder and coriander for 30 seconds.
  4. Add the tomatoes, pinto beans, broth and salt and bring the pot to a gentle simmer.
  5. Cook uncovered for 25 minutes, stirring twice, until the broth is thick and the bison remains tender.