- Servings: 8-10
Ingredients:
| 2 lbs | Coarse Ground Bison |
| 2¼ cups | Coarsely Chopped Sweet Onions |
| 2 cloves | Garlic, minced |
| 2 tsp | Chili Powder |
| ¼ tsp | Ground Cumin |
| Freshly Ground Black Pepper, to taste | |
| 1 Tbsp | Smoked Spanish Paprika |
| 2 cups | Mild Salsa |
| 1× 29 oz can | Tomato Puree |
| 3½ cups | Beef Stock |
| 2× 15 oz cans | Pinto Beans |
| 1 cup | Dry Cornbread Crumbs |
Directions:
Saute bison, garlic and onions in a large Dutch oven until meat is lightly browned. Add all spices, salsa, tomato puree and beef stock then mix well. Bring to a boil and simmer over low heat, covered, stirring occasionally, for 1 hour. Add undrained beans and bring again to a boil. Add bread crumbs and remove from heat. Stir 1-2 minutes before serving.
Helpful Tips:
This recipe freezes very well.
