Slow Cooked Comfort: My Hearty Low-Carb Bison Chili
There’s something about a chilly fall day that makes me want to pull out my crockpot and make something warm, hearty, and delicious.
One of my favorite meals to make when the air turns cool and crisp is my homemade bison chili. It’s the kind of meal that fills the kitchen with wonderful aromas while it slowly simmers throughout the day.
Whether you’re having family and friends over or enjoying a quiet evening at home, there’s nothing like a comforting bowl of homemade chili.
Low-Carb Bison Chili
This hearty biswon chili is naturally low in carbohydrates because it doesn’t contain any beans. It’s full of tender ground bison, flavorful peppers, tomatoes, and warm spices, making it a satisfying meal whether you’re following a low-carb lifestyle or simply looking for a delicious bowl of chili.
If you prefer a traditional chili with beans, you can easily add a can of kidney or pinto beans. You will have to add an additional half cup of beef broth. Just keep in mind that adding beans will change the nutritional information and your chili will no longer be low-carb.
Why I Love Cooking with Bison
I love using ground bison in my chili because it’s generally leaner than traditional ground beef while still providing plenty of protein, iron, and other important nutrients. Bison also has a delicious, rich flavor that works beautifully with all the spices in this recipe.
Of course, if you prefer ground beef or that’s simply what you have in your refrigerator, go right ahead! I’ve made chili both ways, and they’re equally delicious.
That’s one of the things I love most about cooking. A recipe doesn’t always have to be followed exactly. Sometimes the best meals come from adding a little of this, a little of that, and making something your own.
My Hearty Bison Chili
Ingredients:
1lb. ground bison
1 Anaheim Chili Pepper , chopped
1 serrano or jalapeno pepper, chopped (remove the seeds for less heat)
½ yellow onion, chopped
3 garlic cloves, minced
1 (14oz.) can fire roasted tomatoes
1 (8oz.) can tomatoe sauce
2 cups beef broth (2 ½ cups if adding beans)
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
Salt and pepper to taste
Optional Add-In for Traditional Chili
1 can kidney or pinto beans, drained and rinsed.
For low-carb chili, leave out the beans. The chili taste wonderful just the way it is. If you prefer beans, stir in the beans during the last 30 minutes of cooking so they warm through without becoming too soft.
Let’s Get Cooking!
In a skillet over medium heat, crumble and brown the ground bison until fully cooked. Drain any excess fat if necessary.
Transfer the browned bison to your crockpot.
Add the chopped peppers, onion, garlic, fire-roasted tomatoes, tomoto sauce, beef broth, olive oil, and seasonings. I sometimes add a Pasilla pepper in place of an Anaheim if they are available. The Pasilla pepper adds a more smokey flavor.
Give everything a good stir, making sure all those wonderful flavors are combined.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors have had plenty of time to come together.
If you're adding kidney beans, stir in the drained can of beans during the last 30 minutes of cooking.
Give it one final stir, taste, and adjust the seasonings to your liking.
Serving Suggestions
Ladle the chili into bowls and add your favorite toppings. Try it with:
Fresh cilantro
A dollop of sour cream
Shredded Cheddar cheese
Sliced green onions
Diced avocado
Crushed tortilla chips
You can add one topping or a combination of several. A little fresh cilantro, creamy sour cream, and shredded cheddar cheese make this hearty chili especially delicious.
A Little Of This, a Little Of That…
One of my favorite things about this chili is how easy it is to make your own.
Don’t have a yellow onion? Use what ever onion you have on hand. I actually added two shallots to my last batch, and they gave the chili a slightly sweeter flavor that I really enjoyed.
Love garlic? Add another clove or two!
If you prefer a milder chili, try using a poblano pepper instead of a serrano or jalapeno. And if you enjoy a little extra heat, leave some of those pepper seeds in.
You can even toss in some finely chopped vegetables, like carrots and celery that need to be used up. It’s a wonderful way to experiment and make the recipe your own.
That’s the beauty of homemade cooking. Sometimes those little changes turn an ordinary recipe into something special.
From My Kitchen to Yours
For me, cooking has never been about making everything perfect. It’s about creating something delicious, enjoying the process, and sharing a little comfort with the people we love.
So pull out that crockpot, get creative, add your favorite toppings, and enjoy a warm bowl of homemade chili.
A little creativity, a little love, and something delicious on your table.
Visit Late Blumer’s Kitchen for more cozy recipe’s and free printable recipe cards.
