Monday, August 12, 2013

ABC's of Paleo: B is for Bison (Bacon-Bison Chili)

This is week two of the series ABC's of Paleo. Here's a recap of what I've already made. 

Week 1 - A is for Artichokes - Roasted Artichokes with Creamy Lemon-Garlic-Dijon Dip

With week two comes a new ingredient, bison! Bison are naturally grass-fed, lean animals. Bison meat has high amounts of iron, making it a great option for those of us who need an extra boost in that area. Per 3.5 oz. serving, bison has the more iron than ground beef, chicken, pork or salmon. It's by far the leanest with only 2.54 grams of fat and only 143 calories. Not only is it packed with nutrition, but it tastes great too!

We've had a number of cloudy and rainy evenings here in Colorado, so I decided to go with chili. How does bacon fit in? Well, I think bacon makes just about anything taste better. So the question is... why not add bacon?

Bacon-Bison Chili
8 servings
Rating: 10 clubs

  • 12 oz. bacon, cut into bite-sized pieces
  • 1 large onion, diced
  • 4 carrots, diced
  • 2 green bell pepper, diced
  • 6 garlic cloves, minced
  • 2 jalapeños, finely diced
  • 2 lb. grass-fed ground bison
  • 4 T. chili powder
  • 1 T. cumin
  • 1 T. paprika
  • 2 t. oregano
  • 2 t. dried parsley
  • Sea salt and pepper, to taste
  • 2 15-oz can diced tomatoes
  • 2 15 oz. can tomato sauce
  • 1 cup homemade chicken or beef broth

  1. Heat a large stockpot over medium-high heat.
  2. Add the bacon. Cook, stirring occasionally, until crispy. Remove from pot with a slotted spoon and reserve in a paper-towel lined bowl.
  3. Add chopped onion, carrots, bell pepper and jalapeños to the bacon fat. Cook, stirring regularly, for 5-7 minutes or until veggies begin to soften.
  4. Add the ground bison to the veggies, breaking it up with a wooden spoon. Cook for 7-9 minutes, stirring occasionally.
  5. Add the spices and minced garlic. Mix well to combine.
  6. Lastly, add the broth, diced tomatoes and tomato sauce. Stir everything together.
  7. Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
  8. Ladle chili into bowls and sprinkle with the reserved crumbled bacon.

You may have noticed some wilted green leaves in my bowl. I had some leftover spinach that needed to be used, so I tossed it into the chili at the end. You can add whatever veggies you have on hand to bulk up the nutritional content. I served our chili with leftover Paleo “Cornbread”. The next day, I ate leftover chili with crushed plantain chips. Either option is delicious. If you are Primal and eat raw dairy, a sprinkle of raw cheddar would taste amazing. 

What did you make with bison? 

Next week in the series: C is for Cherries! Let me know what you'll be making. Keep in mind that I will link up your recipe in my post. 

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