Dragos and I use this recipe year round for tail gait parties or smothering hot dogs on July 4th, however, the aroma of a slow-simmered pot of chili wafting through the house is undeniably enticing during the cold winter months snowed in on the plains.
Let’s dive right into this colorful 4 bean recipe…We typically use our slow cooker, since this remarkable appliance allows you to achieve the same rich flavors without the need for constant attention, and we find the meats turn out incredibly tender when cooked on lowest setting for longer amounts of time. As always we source organic spices, veggies and premium meats.
In slow cooker combine:
2 lbs bison or beef* (available at the deli)
1 cup Wimmer Zweigelt red table wine* (available at the deli)
1/2 cup bison or beef bone broth or stock (we like Bonafide Provisions)
1 red onion diced
4 diced cloves garlic
2 Tbsp oregano
1 Tbsp ground cummin
1 Tbsp onion powder
1 Tbsp chili powder
Slow cook for 6 hours on lowest setting, stir occasionally if you are hanging around the house, then add your choice of beans.
We use:
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 can Mutti diced tomatoes (juice included)* (available at the deli)
Slow cook another 2 hours on lowest setting.
Salt & pepper to taste
Serve hot, topped with shredded cheddar jack or your favorite cheese. In this case we opted for Asiago (my personal favorite).
