Bison Chili

Nothing seems to hit the pallet better in the fall season than a good bowl of chili. The early settlers to the Northern area of Mexico, today know as Texas develop a dish cooking various parts of beef cuts down for long periods and adding in dried chili peppers, hence Chili:  As the dish grew with popularity, it spread along the cattle drives followed by the railroads. Soon, blends of chili would make its way across a nation and even foreign lands. We can even credit the adding of beans to the trend as original Texas Chili did not include beans. Across the plains the Bison once ran rapid killed for their coat by the Anglo frontiersman. Although, Indians and early settlers made good use of the lean meat found in Bison. Although, Bison chili is a recipe likely of the 20th century.
 
1 pound Ground Bison
1 medium onion, chopped
1 15oz. can pinto beans, rinsed and drained
2 16oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.

Note; Cilantro can over power dishes: Be careful not to add to much as cilantro is for flavoring:

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