​Bison Chili

1 lb ground bison
1 onion
3 cloves garlic, crushed
1 green bell pepper
1 orange bell pepper
1 red bell pepper
1 cup chard or kale, finely chopped
1 TBSP Cumin
1 TBSP Cilantro
1 TSP Chili powder
1 TSP Oregano
1 TSP Paprika
1 TSP Salt
1 TSP Pepper
1 bay leaf
3 cans roasted tomatoes
1 can salsa
1 reg can black beans
1 large can chili beans
1 reg can kidney beans
1 can white beans
 
Brown burger.  Set aside.
Sauté onions & garlic.
Add bell peppers & greens. 
Add spices, tomatoes, salsa and beans. Add burger.

Garnish with queso fresco, cilantro, and sour cream.

Bison Pot Roast (Chuck, Arm or Hump Roasts)

​Roll the roast in flour, garlic and onion powder and sear all sides in a frying pan before cooking. (This is totally optional. I never do it anymore because I’m lazy and my roasts are still legendary, but doing this seals in the juices and browning gives it just a little more roasted flavor.)
Cook roast on low for 8-12 hours with 1- 2 inches of water in the crock pot. (More if your crock pot loses moisture through steam, less if it’s sealed.) Sprinkle about a tsp of garlic and onion powder on the meat if you didn’t sear it in the pan.     Wait to add salt.   Do not add onions, carrots, or potatoes.  They will overcook and burn or disintegrate if you add them at this point.  Wait to add the rest of the ingredients until 4-5 hours before you serve the roast.  At that time, add:
1 tbsp olive oil
1 cup diced tomatoes
¾ cup beef broth
2 shakes of Worcestershire sauce
¼ cup red wine
¼ cup flat parsley
2 tbsp corn starch (mix with water in a small bowl to remove any lumps, then add)
2 tbsp tomato paste
1 bay leaf
2 cup onions
4 garlic cloves
Carrots (optional)
1 tsp thyme or rosemary.  I love adding ground cumin & oregano too.