In Texas, you don’t add beans to a chili. This chili is deeply flavorful and perfect for those on a keto or paleo diet. Bison meat can be expensive, but using stew meat is one of the cheapest cuts that also delivers major flavor.
This chili is very dependent on the quality of your chili powder. If you have an old shaker of chili powder that looks like it’s seen it’s share of winters, it might be time to pick up a new one.
I like to enjoy this chili just by it’s self, but if I’m feeling like I need more vegetables in my diet (always) then I add some riced cauliflower for an added boost. You could also eat this with potatoes if that’s your thing 🙂
Bison Texas Chili
- 3 lbs bison stew meat
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 + 2 Tablespoons Ghee (or avocado oil)
- 3 medium white onions, chopped into 1/4 inch cubes
- 4 garlic cloves, minced
- 2 Tablespoons chili powder
- 1 Tablespoon ancho chili powder
- 1 Tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1 Tablespoon dried oregano
- 1 (6 oz) small can of tomato paste
- 1 litre pureed tomatos
- sour cream and cilantro for serving (optional)
- The night before, season the bison stew meat with salt and pepper. Leave in the fridge overnight uncovered, you want the meat to begin to dry a little.
- Preheat the oven to 325F
- In a large cast iron pot, heat 1 Tablespoon ghee on medium-high until the oil is beginning to shimmer. Working in batches, add the stew meat and cook for 1-2 minutes undisturbed to brown on all sides. Be careful not to overcrowd the pot, the meat should be searing, not steaming.
- Remove the meat, and add the other 1 Tablespoon ghee. Dump in the diced onions and cook for 5-7 minutes or until translucent stirring to prevent burning.
- Add the garlic, cook for 2-3 minutes until fragrant.
- Add the tomato paste, stir to incorporate and cook for 4-5 minutes deepening the color a little.
- Add the chili powder, ancho chili powder, paprika, and cumin. Stir and continue cooking on medium-high, blooming the spices for 1-2 minutes.
- Add the oregano and tomato sauce. Stir the bison stew meat back in and place in the oven.
- Cook in the oven for 3 hours, checking on the chili every hour making sure that the sauce isn't burning. The chili will deep in color, but if it looks too thick and starts to burn, add 1/2 cup of water and continue cooking.
- Serve with cauliflower rice with a dollop of sour cream and cilantro. Or just dig in as is!