Bison Chili with Beans
With temperatures dropping below zero and the wind whipping up the snow at 25 - 35 mph - it’s my kind of weather for some hot and spicy Chili. Now many of you will begin thinking of all the fat and ask how healthy can that be. Well, I’m talking about Bison Chili with beans and made from range-raised bison. This Campfire Chili combines a variety of savory flavors, providing you with a hearty, home-style meat that’s perfect for cold nights or after a battle with the elements. We dealt with almost a foot of snow with gusts up to 30 mph, freezing the nose and making breathing a real chore. Western New Yorkers have their ways of dealing with these challenges and a hearty Chili is one of them.
We did it the easy way this time. Five Herds Trading Company makes a range-raised, grass-fed American Bison, all natural Campfire Chili. You can use your crock-pot on high for 4 hours or simply pierce the frozen bag 2 - 3 times and place it in a microwave safe bowl. Don’t cut the bag open and set the heat in the microwave on high for 10 minutes. When I’m hungry and cold, we skip the crock-pot and go straight for the heat. I’ve been making Chili for decades, but we took to the taste of Bison meat when we were in Keystone, South Dakota. In our travels, we must have visited at least a dozen or more bison ranches.
You might remember that we purchased an assortment of Bison cuts on line. Well today was the day for getting it all together. After the microwave, we simply cut open the top of the bag and emptied the chili into a large pot on the stovetop. We covered it and simmered on low for 2 ½ hours, stirring occasionally.
Talk about "mouth-watering" delicious chili! This is the best! The makers sauteed the ground bison, chopped onions, bell peppers, and celery with a blend of seasonings, including tomatoes and pinto beans, to create a one-of-a-kind western taste you won’t forget.
I like to add cumin, coriander, allspice, oregano, paprika and chili powder, with some diced carrots, tomatoes and garlic. Adding a little Mexican Chili Beans, just makes it all that much tastier and if you like, add a little tomato juice (not from concentrate) and a few jolts of tabasco sauce. Some of my readers even add some jalapeno peppers. It’s just a matter of how hot you like it. If you need to know more, you might try http://www.fiveherds.com/ or call 1-888-543-7370. This good stuff is made right here in the good old USA and the range-raised, grass-fed bison make this the healthiest red meat you can find - especially after 143 million pounds of beef being tainted and the beef being from sick cattle.
Now, as far as the nutrition facts on this delicious chili: One cup serving contains 190 calories and only 57 from fat. The total fat content is 6g, while the saturated fat is only 3g and there is no trans fat. The cholesterol is 98mg and the sodium is 719mg. The dietary fiber is 6 grams or 24 percent with only 8g of sugar, with the protein content being 15g, Vitamin A 24%, Calcium 7%, Vitamin C 19% and Iron 15%. The total carbohydrates of 18g represents only 6 percent. So you can see that there is less sugar in this chili than you will find in a 6 ounce cup of yogurt.
The local Dash Market butchers tell me that there is very little response to their occasional sale of bison meat. Maybe that’s because they picture the bison without ever having tasted the meat. The Native Americans had it right. Wild range-raised American Bison has got to be the best choice. It tastes the same as beef, but has a much better read-out in the "Nutrition Facts" that are heart-healthy.
We did it the easy way this time. Five Herds Trading Company makes a range-raised, grass-fed American Bison, all natural Campfire Chili. You can use your crock-pot on high for 4 hours or simply pierce the frozen bag 2 - 3 times and place it in a microwave safe bowl. Don’t cut the bag open and set the heat in the microwave on high for 10 minutes. When I’m hungry and cold, we skip the crock-pot and go straight for the heat. I’ve been making Chili for decades, but we took to the taste of Bison meat when we were in Keystone, South Dakota. In our travels, we must have visited at least a dozen or more bison ranches.
You might remember that we purchased an assortment of Bison cuts on line. Well today was the day for getting it all together. After the microwave, we simply cut open the top of the bag and emptied the chili into a large pot on the stovetop. We covered it and simmered on low for 2 ½ hours, stirring occasionally.
Talk about "mouth-watering" delicious chili! This is the best! The makers sauteed the ground bison, chopped onions, bell peppers, and celery with a blend of seasonings, including tomatoes and pinto beans, to create a one-of-a-kind western taste you won’t forget.
I like to add cumin, coriander, allspice, oregano, paprika and chili powder, with some diced carrots, tomatoes and garlic. Adding a little Mexican Chili Beans, just makes it all that much tastier and if you like, add a little tomato juice (not from concentrate) and a few jolts of tabasco sauce. Some of my readers even add some jalapeno peppers. It’s just a matter of how hot you like it. If you need to know more, you might try http://www.fiveherds.com/ or call 1-888-543-7370. This good stuff is made right here in the good old USA and the range-raised, grass-fed bison make this the healthiest red meat you can find - especially after 143 million pounds of beef being tainted and the beef being from sick cattle.
Now, as far as the nutrition facts on this delicious chili: One cup serving contains 190 calories and only 57 from fat. The total fat content is 6g, while the saturated fat is only 3g and there is no trans fat. The cholesterol is 98mg and the sodium is 719mg. The dietary fiber is 6 grams or 24 percent with only 8g of sugar, with the protein content being 15g, Vitamin A 24%, Calcium 7%, Vitamin C 19% and Iron 15%. The total carbohydrates of 18g represents only 6 percent. So you can see that there is less sugar in this chili than you will find in a 6 ounce cup of yogurt.
The local Dash Market butchers tell me that there is very little response to their occasional sale of bison meat. Maybe that’s because they picture the bison without ever having tasted the meat. The Native Americans had it right. Wild range-raised American Bison has got to be the best choice. It tastes the same as beef, but has a much better read-out in the "Nutrition Facts" that are heart-healthy.
posted by Stan Kent at
3:20 PM
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