We are big fans of grass-fed bison in our house. I like the flavor of bison much better than beef and it’s naturally lower in fat and higher in protein which I love too. I recently wrote about grass-fed bison stuffed peppersthat were phenomenal.
Since the peppers were a big hit, I picked up some more bison at Whole Foods and tossed around ideas for the next bison recipe. The hubby suggested chili. Since it’s still friggin’ cold as snot here (at the end of MARCH no less), chili was not out of the question. Plus we can eat it all week.
We basically winged the recipe and what resulted was this savory chunky chili. This recipe has a good amount of heat. Just enough to feel it in the back of your throat. I personally like a LOT of heat so I added some hot peppers as a garnish afterwards. The hubby doesn’t like too much heat so I didn’t go nuts in the recipe because the thing with heat is that you can add as much as you want but you can’t take it out.
If you’ve never had grass-fed bison or grass-fed beef, do yourself a favor and try it. Bison cooks up similar to ground beef but has a richer almost buttery taste to it.
(You could absolutely substitute grass-fed beef for this recipe.)
When I’m in the area I’ll pick some up at Whole Foods. They are the only store I know of besides going to a local farm that carries grass-fed bison or beef. This is what Whole Foods says about their grass-fed bison.
“Bison (buffalo) is slightly more flavorful than beef, with generally less fat and more protein. Extremely nutrient dense, a single serving provides good amounts of iron, zinc and the antioxidant selenium. Plus, our bison spend the majority of their lives at home on the range. Give bison a try the next time you’re looking for an alternative to beef in your favorite recipes — your taste buds will thank you!
With our bison, you get great-tasting meat from animals raised with care:
No antibiotics — ever
No supplemental growth hormones*
No animal byproducts in feed
Raised on pasture or range for at least 2/3 of the animal’s life”
I found this great Bison Stuffed Pepper recipe at Bisonbluff.com and tweaked it to make it gluten-free and optional paleo friendly. It’s also loaded with low-fat protein from the bison, the quinoa and the egg.
**Optional: 1 cup mozzarella cheese (this would make it non-paleo)**
Preheat oven to 375
In a medium saucepan cook quinoa using ½ cup of chicken broth in place of the water. Bring quinoa and chicken broth to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, stirring occasionally so not to let it burn.
In a large bowl combine uncooked ground bison and whisked egg. I mix this with my hands to make sure everything gets combined well.
Add diced onions, Italian seasoning, ¼ cup of the drained fire roasted tomatoes to the quinoa. Combine and add to the ground bison/egg mixture.
Place bell peppers in a baking dish and fill each one equally with the bison mixture.
Top each bell pepper with the remaining fire roasted tomatoes.
Cover each pepper with foil and bake for 45 minutes.
**Optional: If using cheese, top each pepper with ¼ cup mozzarella after the 45 minutes and put back in oven uncovered until cheese melts. It should only take 3 - 5 minutes.**
The reason I add the onions, seasoning, tomatoes to the quinoa is so the hot quinoa is cooled off before adding to the bison/egg mixture so not to cook the egg prematurely.
If you would like to make this true paleo, sub the quinoa with additional egg. The purpose of the quinoa is to replace normally called for bread crumbs which binds everything together. So if you do not want to use quinoa or don’t have any, an extra egg will provide the binding.
Leftovers reheat very well. Just cut stuffed pepper in half if already cooked and microwave for 1 minute.
Serving suggestion: top with tomato sauce, green salsa, more fire roasted tomatoes or sprinkle with cheese of your choice.