Bison Butternut Beer Crockpot Chili

6 Feb

It’s been so cold out lately. That kind of to-the-bone, can’t-warm-up-even-indoors kind of cold. And when it’s that cold all I want is hot, hearty, comfort food. Like chili.

Chili is also perfect when you want to stray from poultry. I have seriously hit a bird wall. I can’t even look at turkey, chicken, or eggs without gagging a little. So, this being the wild west and all (sort of), I switched it up to bison. No regrets.

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Bison Butternut Beer Crockpot Chili

(recipe adapted from katheats.com)

You Will Need:

  • 1lb ground bison (or beef or lamb)
  • 1 medium butternut squash, peeled and cubed
  • 2 cans diced tomatoes with green chilies
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 5 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1/4 cup diced red onion
  • 1 clove minced garlic
  • 1Tbs chili powder
  • 1 tsp smoked paprika
  • Couple glugs of good beer (I used Pike Ruby Kilt Lifter. ‘Cause I love it.)
  • Salt and pepper, to taste

Instructions:

In a large skillet, brown the bison.
Put squash, bell pepper, and celery into the crockpot first, then the garlic, beans, meat, and seasoning. Add 2ish glugs of beer. Stir. Cover and cook on low for 6 hours.

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Serve in bowls, mugs, or glass Tupperware depending on 1) how fancy you are or 2) where you happen to be enjoying this meal.

Add avocado, pickled jalapenos, extra sharp cheddar, corn chips whatever you like!

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Fact: tastes 25% better in sweet old-school thermoses in breakrooms.

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