This is a wonderful winter dish that you can make ahead and eat for several days. It’s great on its own but also nice as a Sloppy Joe or Pita Pocket sandwich. Try it on grilled sausages or over pasta, or serve it with my Grandma’s Buttermilk Biscuits.
Bison is a rich, dark, almost burgundy-looking meat. It’s very lean, learner than turkey in fact.
And then the Columbus Cowboy in me comes out — this recipe incorporates coffee. I like to use coffee in chilis, stews and red-eye gravy.
Bison, Pumpkin And Lentil Chili
- 1/4 cup canola oil
- 2 pounds ground bison
- 2 cups washed green lentils
- 2 medium onions, diced
- 2 carrots, finely diced
- 1 red bell pepper, minced
- 1 green bell pepper, minced
- 6 cloves garlic, minced
- 2 cups diced fresh tomatoes
- 2 cups crushed canned tomatoes
- 2 cups brewed coffee
- 1/4 cup sorghum
- 1/2 teaspoon Sweet Season Spice Blend
- 2 teaspoons cumin
- 1 tablespoon onion powder
- 1 teaspoon Aux Poivres Spice Blend
- 2 pinches cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 cup pumpkin puree
- Assorted garnishes in bowls: diced red onions, scallions, pesto laced sour cream, grated cheddar or goat cheese
- Brown bison in canola oil with chopped onions, peppers, carrots and minced garlic in heavy soup pot.
- Cook until vegetables are lightly caramelized and tender. Add coffee, spices and lentils.
- Bring just to a boil, then reduce to a simmer until lentils are almost tender (20 min).
- Add diced and crushed tomatoes, pumpkin puree and sorghum. Cook another hour or so.
- Top with diced red onions, scallions, pesto laced sour cream, grated cheddar or goat cheese.