We just flew back from California on Tuesday and today we are leaving for a family cabin weekend with friends. What was I thinking when I scheduled both so close? Truth be told, I don't regret it we were away from our little girl for a whole week, this will be the perfect way to reconnect as a family. Thankfully, the other family we are going with agreed to prepping dinner for one night and we we tackle the other. The first thing that came to my mind for a cold (Texas cold...haha) cabin weekend was chill and baked potatoes, but then of course I had to add cornbread muffins with cute Halloween decor.
This bison chili was easy to prepare while I was also packing clothes, towels, sheets, bug and Halloween costumes! These storage containers are always a big help.
1 tbsp olive oil or coconut oil
2 bell peppers, chopped
1 onion, chopped
1 jalapeno, diced
2 cloves garlic, minced
1 package ground Bison
4 ounces tomato paste
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
15 ounce can crushed tomatoes
2 bay leaves
1/4 tsp cinnamon
1/4 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp cumin
pinch of cayenne
freshly ground pepper, to taste
1. Heat oil in dutch oven over medium heat, saute bell peppers, onion and jalapeno for about 5 minutes or until soft (without browning). Add minced garlic and cook for another 1 minute.
2. Add the bison and continue to break it up as it browns with the veggies.
3. Once the bison is cooked through and crumbled, add the tomato paste and mix with all ingredients.
4. Add black beans, kidney beans, crushed tomatoes, bay leaves and 1 cup of water.
5. Add all the spices and stir well. Raise chili to a boil then simmer for at least 3 hours.
6. Serve with baked potatoes, cornbread muffins, cheese, sour cream or diced onions. Enjoy!
*I made mine a day ahead then stored in the refrigerator. Once the chili was cool enough I placed it in a Freeze size Ziplock bag for easy transportation to our cabin.