This bison chili is really a combination of other wild game chili’s I’ve shared over the years. The exception is that I used a few different ingredients that I had available in the pantry: white hominy and white sweet potatoes. I have found a new passion for using white sweet potatoes. They have a firmer and dryer texture so you can cook them longer without having them turn soft or mushy. This chili served 6 with enough for leftovers the next day! ~Enjoy!
- 3 pounds ground bison
- 2 tablespoons canola oil, divided
- 2 large onions, chopped
- 4 cloves garlic, finely chopped
- 3 – 14.5 ounce cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine
- 30 ounces white hominy, drained
- 2 cups white sweet potatoes, peeled and cubed
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon mexican oregano
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 bay leaf
Heat a large stock pot over medium heat. Add 1 tablespoon oil and ground bison cooking until browned. Remove and set aside. Add remaining oil, onions and garlic to pot and continue to cook until onions soften about 10 minutes. Add canned diced tomatoes, beef broth and red wine to onions. Return bison meat to pot and stir in all seasonings. Bring chili to a low boil and then reduce heat to low. Cover and cook for an hour. Add hominy and sweet potatoes. Continue cooking until sweet potatoes are softened. Season with more salt if needed.
Garnish with sharp cheddar cheese, sliced jalapenos, chopped green onions and sour cream. Serve with sourdough or corn bread.
NOTE: You can also combine all ingredients together after the bison and onions have been cooked and add everything to a slow cooker. Set the temperature to low and let cook for 6-8 hours. I’m a firm believer that chili tastes better the next day. So if you have the time, cook this a day before and then re-heat and serve!