Shredded Bison Chuck Chili
The perfect comfort food for a cold day, this chili recipe has a fun twist. Made with tender shredded bison chuck roast (versus ground meat) with a broth base, this chili will have everyone coming back for more. Pour over rice and top with shredded cheese and sour cream. This recipe can be used in a slow cooker or electric pressure cooker.
Shredded Bison Chuck Chili
For this recipe I always use bison chuck roasts. Chuck roasts are tender and full of flavor, and once cooked they fall apart making shredding a breeze. I use broth as the base for this chili, giving it more of a soup-like consistency. It freezes and reheats nicely. Please note that this recipe is mild. If you like your chili spicy, add more cayenne pepper, diced hot peppers, or your favorite hot sauce.
Shredded Bison Chuck Chili
Makes approximately 6-8 servings.
Scroll down for my “In a Hurry Version”
3-4lb Bison Chuck Roast
Salt and pepper to taste
2 Tbs oil (I like avocado oil)
1-2 green bell peppers diced
1 large sweet onion diced
4 garlic cloves minced (or 2 tsp store bought minced garlic)
2 cups bison bone broth, or favorite store bought beef broth
1 Tbs cumin
1 Tbs dried oregano
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs smoked paprika
1 tsp cayenne pepper (I omit as my kids don’t care for spicy. You can adjust this amount based on your preference)
1 28oz can petite diced tomatoes
1 28 oz can tomato sauce
2 15.5oz cans kidney beans
1 15.5 oz can pinto beans
Garnishes:
shredded cheese and sour cream as garnish (optional)
cooked rice (optional) serve chili over rice
Sear the Roast. Pat dry the roast to remove excess moisture. Rub roast with salt and pepper to taste. Add 2 Tbs of oil to skillet, and heat to medium/high heat. Once skillet is hot and oil is sizzling, add the roast to the skillet. Sear each side of the roast for a few minutes until both sides are browned. If using an electric pressure cooker you can do this step in the pressure cooker’s pot using the sauté function. Remove Roast from skillet and add to slow cooker if using. If using an electric pressure cooker, remove roast from your pot for the next step.
Sauté Veggies and Add Broth. Add diced bell pepper and onion to skillet or pressure cooker pot, and sauté until tender. Add minced garlic and mix until fragrant. Pour in broth to deglaze the skillet.
Add Spices. Add your spices to the skillet with the broth and veggies and mix well, scraping the bottom of the skillet to get up all of the good bits that have stuck to the bottom. Let simmer for one minute. If you are using a pressure cooker, place the roast back in the pressure cooker pot. If using a slow cooker, add the broth mixture to the slow cooker with the roast.
Add remaining Ingredients. Add the remaining ingredients to your slow cooker or pressure cooker (diced tomatoes, tomato sauce and beans). Give it a quick stir.
Cook…
To cook with an electric pressure cooker: Close lid and set vent to sealed position. Choose manual cooking mode, and cook for 25 minutes per pound of roast. Let pressure release naturally for 10-15 minutes once cooking is complete.
To cook with a slow cooker: Cook on low for 9-10 hours. I don’t recommend cooking on high. Bison is lean, and should be cooked low and slow. This time will stay the same whether you are cooking one roast or two.
Shred Meat. Once your cooking time is up, remove the roast and shred with a fork. I like to remove and discard any fatty bits at this point. Add your meat back to the pot and stir.
Enjoy! Serve over rice and top with your favorite garnish, such as shredded sharp cheddar cheese and sour cream.
In a Hurry? I get it! Simply skip browning your roast and sautéing your veggies and add all of your ingredients directly to your instant pot or slow cooker. Cook as directed above. Your chili may be missing some flavor, but it will still be delicious, and with a quick prep to boot.
Searing the roast before cooking… This step is optional, although I highly recommend it. Remember, color = flavor. The high heat during searing catalyzes the Maillard browning reactions, which improves the flavor and texture of your meat. The sugars and fats caramelize on the surface of the meat and will give your roast a richer flavor when finished. Be sure to pat your roast dry to remove excess moisture prior to browning. If you skip this step, you will likely steam your roast, rather than brown it.
