Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Bison Chili with Hominy
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 33 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1897 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 10 grams
- Sugar
- 13 grams
- Protein
- 31 grams
Ground bison, which is a leaner alternative to ground beef, is the star of this flavorful and healthful chili. Packed with smoky fire roasted tomatoes, a blend of spices, poblano peppers and hominy, this chili is finished with a dollop of whipped cottage cheese for a creamy tang and an extra pop of protein.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 33 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1897 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 10 grams
- Sugar
- 13 grams
- Protein
- 31 grams
Ingredients
Directions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the red onion, reserving 1/4 cup for topping. Add the poblanos and cilantro stems; cook, stirring occasionally, until tender, 3 to 5 minutes. Add the tomato paste, chili powder and cumin. Cook, stirring to coat the vegetables, until the mixture is brick red, 1 to 2 minutes.
- Add the bison, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring to break up the meat, until no longer pink, 3 to 5 minutes. Add the hominy and its liquid, the diced tomatoes, 1/2 teaspoon salt and 1/2 cup water. Bring to a boil, reduce the heat and simmer until thickened, 15 to 20 minutes. Taste and season with salt and chili powder, if needed. If the chili is too thick, add a few tablespoons water.
- Divide the chili among bowls. Top with a dollop of the whipped cottage cheese and the reserved chopped red onion and cilantro leaves.
