I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
Have you tried Bison?
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT.
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For the most part, I found bison to taste a lot like beef – it’s a bit sweeter and milder tasting than beef. Because it’s leaner than beef, cooking bison can differ very slightly from cooking regular beef. However, when it comes to ground bison in chilis, the cooking method doesn’t differ (so you could use ground beef in this recipe instead, although I suggest you give bison a try).
I received my grassfed ground bison from Wellness Meats.
Then it’s just into the slow cooker along with all the other ingredients. It’s really easy!
- 3 lbs of Wellness Meat ground bison
- ½ lb pineapple chunks
- 2 green bell peppers, deseeded and chopped
- 1 chili pepper, deseeded and diced
- 1 yellow squash, diced
- 1 can (14.5oz) diced tomatoes
- 2 cans (6oz) tomato paste
- 4 Tablespoons cumin powder
- 1 Tablespoon oregano
- chili powder to taste
- salt to taste
- Place all the ingredients into a slow cooker. Mix well.
- Set for 8 hours on a low temperature setting.
Disclaimer: Wellness Meats provided the Ground Bison to me so that I could develop this recipe. I received no other compensation. Links to Wellness Meats and to other websites may be affiliate links.