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Recipe courtesy of Meriwether's

Show: The Best Of

Episode: Museum Restaurants

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Total:: 1 hr
Prep:: 20 min
Cook:: 40 min

Yield:: 2 1/2 gallons

Level:: Easy

Ingredients

4 cups diced onions
1 roasted poblano, seeded and diced
1/2 cup diced celery
2 cups diced bell peppers
1/2 cup minced garlic
2 1/2 pounds ground Bison
9 ounces dark chili powder
1 tablespoon cumin
1 tablespoon cayenne pepper
One 10-pound can diced tomatoes
One 5-pound can kidney beans
One 5-pound can black beans
24 ounces tomato-vegetable juice

Directions

Saute onions, poblanos, celery, bell peppers, and garlic until translucent. Add meat and saute together. Mix together chili powder, cumin, and cayenne pepper and add to meat and vegetable mixture. Add diced tomatoes, kidney beans, and black beans. Add tomato-vegetable juice. Let simmer for 40 minutes, stirring occasionally.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Merriwether's, St. Louis, MO

My Private Notes

Name: Bison Chili
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 1/2 gallons
Cuisine: american
Ingredients: 4 cups diced onions; 1 roasted poblano, seeded and diced; 1/2 cup diced celery; 2 cups diced bell peppers; 1/2 cup minced garlic; 2 1/2 pounds ground Bison; 9 ounces dark chili powder; 1 tablespoon cumin; 1 tablespoon cayenne pepper; One 10-pound can diced tomatoes; One 5-pound can kidney beans; One 5-pound can black beans; 24 ounces tomato-vegetable juice