Bison Chili with Hominy and Sweet Potatoes

It Looks Like This

Ingredients

• 3 pounds ground bison
• 2 tablespoons canola oil, divided
• 2 large onions, chopped
• 4 cloves garlic, finely chopped
• 3 – 14.5 ounce cans petite diced tomatoes
• 3 cups beef broth
• 1 cup dry red wine
• 30 ounces white hominy, drained
• 2 cups white sweet potatoes, peeled and cubed
• 1 1/2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon ancho chili powder
• 1 teaspoon mexican oregano
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 bay leaf

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Directions

1. Heat a large stock pot over medium heat. Add 1 tablespoon oil and ground
   bison cooking until browned. Remove and set aside.

2. Add remaining oil, onions and garlic to pot and continue to cook until
   onions soften about 10 minutes.

3. Add canned diced tomatoes, beef broth and red wine to onions.
   Return bison meat to pot and stir in all seasonings. Bring chili to a low
   boil and then reduce heat to low.

4. Cover and cook for an hour. Add hominy and sweet potatoes.
   Continue cooking until sweet potatoes are softened. Season with more
   salt if needed.

5. Garnish with sharp cheddar cheese, sliced jalapenos, chopped green
   onions and sour cream. Serve with sourdough or corn bread.

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NOTE: You can also combine all ingredients together after the bison and onions have been cooked and add everything to a slow cooker. Set the temperature to low and let cook for 6-8 hours.

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This Recipe Is Published Here

bon appetit