- Chef Eric
Weekend Meal Inspiration - HGB Bison Smoked Chili
May long weekend is here, which signifies the official start to camping season. And what better meal to have camping, that a big bowl of hearty, warm chili. Use the leftovers to make bush pies, or as a side to some eggs and toast for breakfast. This recipe is easy to prepare, but does require 4 hours on the smoker, so plan your time accordingly.
Continuing with our May theme of highlighting some of our favorite local vendors, this slow smoked chili features Bison meat from our friends at HGB Bison Ranch in Olds, Alberta.
HGB Bison been in business for over 30 years and has a herd of 130 cows/calves. For over thirty years they have been guided by two key principles, conservation, and preservation of both the land and the animals.
The bison are allowed to graze on pastures year-round, are never given added growth hormones or antibiotics. Their sustainability practices ensure quality meat you can feel good about eating.
Check them out today!
1 ⅓ pounds chuck or round bison roast, cut into 1” square chunks
¼ cup canola oil
1 cup of gluten-free flour
1 red onion, diced
4 cloves garlic (minced)
1 red bell pepper (seeded and diced)
2 Poblano peppers, diced
2 cups beef stock
1 28 oz can diced tomatoes
½ small can of tomato paste
2 tbsp Township27 Mexican Oregano
1/3 cup Township27 Mexican Mystery
1 tbsp Township27 4 Pepper Blend
1 can beer
1 can black soya beans (drained and rinsed)
1 can chick peas (drained and rinsed)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
3 tbsp cacao
sour cream (as garnish)
shredded cheddar cheese (as garnish)
Preheat smoker to 275°
Place a large dutch oven over medium heat, add the canola oil.
Place the flour in a large bowl, and dredge the meat chunks in flour, and add to the hot dutch oven. Sauté until brown.
Remove the meat and add the onion, garlic, red and poblano peppers. Sauté until the onion is translucent.
Add ¼ - ½ of the beef stock to scrape the meat bits from the bottom of the dutch oven.
Add the tomatoes and tomato paste, stir to combine.
Add the Mexican Oregano and Pepper, let simmer for 5 minutes.
Add half of the meat back into the dutch over and ½ of the Mexican Mystery, mix well. Repeat with the remaining meat and Mexican Mystery. Stir well.
Add the rest of the beef stock, stir and bring to a boil. Reduce heat to simmer and add the beer.
Place the dutch oven in the smoker and cook for 2 hours, stirring only once at the one hour mark.
At the 2 hour mark, add the beans and cacao powder. Stir well and cook for 2 additional hours, stirring halfway.
Remove from smoker and serve with sour cream and grated cheese.