Google Amy's Cooking Adventures: Slow Cooker Spicy Bison and Pork Chili
Pin It!

Wednesday, February 2, 2011

Slow Cooker Spicy Bison and Pork Chili

The Super Bowl is this weekend, so why not whip up a big bowl of chili?  Or make it anytime, just for fun.  This recipe is man food at its best.  Two kinds of meat, and super spicy—it’s a winner.  My husband couldn’t get enough of it!  It makes a huge batch and he was asking for more right away!

Slow Cooker Spicy Bison and Pork Chili
Adapted slightly from The Cooking Photographer

¾ lb ground bison
1 lb hot Italian sausage
1 large onion, chopped
2 cloves of garlic, minced
3 (14.5 oz) cans diced tomatoes with roasted garlic (see note)
1 (15 oz) can tomato sauce
3 tbsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp salt
¼ tsp cayenne pepper
2 (15 oz) can kidney beans

In a large skillet, cook the meats, onions, and garlic until the meat is browned and the onions are tender.

Without draining, place the meat mixture into a large crockpot (I’ll be honest, I drained it a little!)  Add in the tomatoes, tomatoes sauce and all spices.  Stir to combine.  Cook on high 5-6 hours or on low for 10-12 hours.  Stir once or twice through the cooking.

About an hour before the chili is done, skim off any fat pooled on the top with a tablespoon and discard.  Then drain and rinse the beans and add them to the pot.

Serve with crackers and a sprinkling of cheese.

Note: I misread the instructions before I went to the store and ended up with only 1 can of diced tomatoes with roasted garlic.  So I also threw in one can of diced tomatoes with chilies and one can of Italian style diced tomatoes


No comments:

Post a Comment

Please comment! I would love to hear from you!



Related Posts Plugin for WordPress, Blogger...