Bison Chili by Chazzy D

I’ve combined two recipes to get this one.  Its a great meal to make on a Sunday and eat throughout the week.  I added more vegetables than what the original recipes called for because it makes it heartier, in my opinion.  Feel free to add or subtract vegetables and just a heads up: its VERY filling.


*optional* 4-5 strips of bacon chopped
(if not using bacon) 1 Tablespoon coconut oil
2 pounds ground bison
1/2 onion chopped
1 bag of organic celery (usually a celery plant)
4 cloves garlic minced
4-5 carrots skinned and roughly chopped
1 1/2 cup beef broth or water
28oz can organic diced tomatoes
1.5 Tablespoons Chili powder
2 teaspoons thyme leaves
salt and pepper to taste

1.  Cook bacon medium high in a large stock/crock pot or, if you’re not using bacon, heat the coconut oil on medium high heat
2.  Saute the garlic, onions, and celery for about 7 minutes
3.  Add bison, chili powder, and thyme and cook until all the meat is browned, stirring frequently
4.  Add tomatoes, and chicken broth.  Let simmer for 20 minutes
5.  Add carrots, stir, and let simmer for about 90 minutes
6.  Salt and pepper to taste

Makes: 5-6 Chaz servings, around 8 for everyone else