4 Servings
Recipe By: Smithey Ironware
Bison Sweet Potato Chili by Wild Idea Buffalo Co. by Smithey Ironware
Ingredients
- 2 lbs Wild Idea Ground Buffalo
- 1 large onion - diced
- 1 bell pepper - diced
- 1 large sweet potato - peeled and cubed
- 4 cloves garlic - minced
- 1 28 oz can crushed tomatoes
- 1 14 oz can fire-roasted diced tomatoes
- 1 4 oz can diced green chilis
- 1 can dark red kidney beans - drained and rinsed
- 1 can black beans - drained and rinsed
- 1 tbsp each - oregano, garlic powder, paprika, cumin
- 2.5 tbsp chili powder
- salt and cayenne pepper to taste (we used 1 tsp salt and 1 tsp cayenne)
- 2 cups vegetable or beef broth - more as needed
- 2 tbsp olive oil
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Directions
- Heat the olive oil in a Smithey Dutch Oven over medium heat.
- Add the onion and cook until translucent, about 4-5 minutes
- Add the diced bell pepper and continue cooking for several minutes.
- Add 2 lbs Wild Idea Ground Buffalo to the onions and peppers, and cook until all of the meat is browned, breaking it up as you work the meat around the pot.
- Add the minced garlic, oregano, garlic powder, paprika, cumin and chili powder.
- Cook for several more minutes, until it is fragrant.
- Add the sweet potato, tomatoes, green chilis and beans to the meat mixture.
- Add 1 and 1/2 cups of broth, adding additional broth as needed during the cooking process.
- Bring the mixture to a boil and reduce heat to gently simmer, covered, for about 40 minutes.
- Taste the chili at this point and add salt and cayenne pepper to taste. We used 1 tsp salt and 1/2 tsp cayenne.
- Remove from heat and serve the chili with your favorite fixings! This recipe will also freeze well. Enjoy!
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