WV has a large Italian population. There are multiple Italian heritage festivals throughout the state and some excellent Italian eateries throughout the north-central part of the state. (Let me know if you want some recommendations!) I, unfortunately, am not Italian 😦 (Mostly Slovak, German, Scotch-Irish, English, and Native American…you know, a mutt!) But somehow Italian food is my fav. I mean, who doesn’t love
stuffing their face with eating pizza and pasta? If you don’t, you’re the freak…not me!
Anyways…pizza and pasta aren’t always the healthiest option. That’s why I created this Italian Bison Chili. Holy YUM!!! I love chili because it’s filling, satisfying, and very healthy. Also, you can make a ton and eat on it the whole week! This recipe in particular is extra yummy and healthy by using bison instead of beef, leaving out beans, and adding flavor using the one and only Oliverios peppers. If you’ve never heard or tried these peppers you are missing out.
Italian Bison Chili
- 1.5lbs ground bison
- 1/2 onion, chopped, sauted
- 2 14oz. cans diced tomatoes (don’t drain)
- 1 large jar Oliverios peppers
- 1.5 cups vegetable broth
- 1 tablespoon minced garlic
- 1 tsp. Italian seasoning mix
- 1 tsp. dried basil
- 1 tsp. fennel seeds
- 1 tsp. crushed red pepper
- 1 tsp. black pepper
- 2 tsp. salt
- Plain greek yogurt (optional)
- Grated Parmesan cheese (optional)
- Brown the meat over medium high heat.
- Saute onions in meat drippings over low heat. Add garlic at the end.
- Transfer meat and onions to large pot.
- Add tomatoes, peppers, broth, and seasonings. Stir and simmer for ~30 minutes until it reduces down a bit.
- Top with yogurt and cheese.
Easy peasy! I made some quick cornbread to go with it…nothing fancy. Just the recipe on the back of the corn meal canister. Wasn’t all that great either…but you gotta have cornbread with chili right?
Ok, off to run the first 3 miles of half marathon training! Wish me luck!