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Bison Spicy Chili


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

The perfect spicy chili that is perfect for anytime of the year that is keto, Whole30 and Paleo compliant.


Scale

Ingredients

Chili

  • 2 pounds ground bison meat (or substitue ground beef)
  • 3 cans diced tomatoes ((petite or regular))
  • 1 can tomato sauce
  • 3 tbsp tomato paste
  • 3/4 cup beef broth
  • 1/3 cup water
  • l tbsp light olive oil
  • 1 Lime
  • 2 cloves garlic (minced)
  • 1 whole sweet onion (chopped finley)
  • 1 avocado
  • 1/3 cup chopped cilantro

Chili Seasoning

  • 2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp Pink salt
  • 1/2 tsp onion salt
  • 1 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper

Instructions

  1. Heat your dutch oven on high heat with 1 tbsp olive oil. Sauté your onions and minced garlic.
  2. Add in your ground bison or ground beef and let simmer.
  3. Once your meat is a little crispy and cooked through, set heat to medium and add in your diced tomatoes, tomato sauce, paste and beef broth.
  4. Mix together and let simmer on medium heat for another 5 minutes.
  5. Add in all of your chili seasoning spices and set heat on low.
  6. Let simmer on low all afternoon or until desired doneness. I usually let mine cook around 30 minutes before serving. If you choose, you can cook this on low in your crockpot all day.
  7. Serve with diced onions, avocadoes, cilantro and lime juice.

Leftover Stuffed Baked Potatoes

  1. 4 potatoes, cleaned, forked and rubbed with olive oil. Sprinkle a little garlic powder and sea salt on each potato. For easy cooking, add all 4 potatoes to a crockpot on low for 4-5 hours on low. If you want to cook in oven, cook on 425 degrees Farhenhit for 45 minutes.
  2. Heat up your leftover chili in a dutch oven or a pot of choice for 10-15 minutes.
  3. Clean and cut fresh cilantro, red onions and avocadoes.
  4. Slice each potato and add in desired amount of chili to each potato.
  5. Top with cilantro, onions and avocadoes.

Notes

Here is a great Dutch oven option CLICK HERE

If you would like to make this work for the Instant Pot, keep reading and click here for the Instant Pot I use.

Instant Pot Version

  1. Set your crockpot to saute and throw in the pressed garlic and onions. Allow the onions to become translucent.
  2. Next, add the ground beef and allow to get fully browned.
  3. Once browned, add in the canned tomatoes, tomato sauce, tomato paste, beef broth and seasoning.
  4. Combine together and set the Instant Pot to high pressure and cook for 10 minutes.
  5. Release the steam and the chili will be ready to serve.
  • Category: Appetizer, Main Dish
  • Cuisine: Soup