Smoky Beer-Braised Bison Chili

By Dan Doughkneeder

Tags: #comfort #southwestern #spicy

Smoky Beer-Braised Bison Chili enriches lean bison meat with dark beer and slow simmer for a deep, smoky flavor.

2.00 tbsp oil

1.00 cup onion, chopped

1.00 cup bell pepper, diced

1.50 pound ground bison

2.00 clove garlic, minced

2.00 tbsp chili powder

1.00 tsp ground cumin

0.50 tsp smoked paprika

0.50 tsp salt

0.25 tsp black pepper

2.00 cup dark beer

2.00 cup beef broth

2.00 can diced tomatoes, undrained

2.00 cup kidney beans, drained and rinsed

0.50 cup cheddar cheese, shredded

0.25 cup cilantro, chopped

Heat oil in a large pot over medium heat; saute onion and bell pepper until softened.
Add ground bison and cook until browned.
Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Pour in beer, broth, diced tomatoes, and beans; bring to a boil.
Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
Garnish with shredded cheddar and chopped cilantro before serving.