Home on the Range Bison Chili Sweet Potato Fries
Well, that recipe name isn’t a mouthful or anything…
Do you eat bison on a regular basis? If not, you should. It is one of my favorite proteins. Not only is it usually organic and grass-fed/grass finished, but it tastes amazing. The flavor profile is slightly gamey-ier than ground beef, but it almost has a subtle sweetness to it, which makes is great for burgers, chili, and bolognese. The nutritional profile is pretty amazing, too. First of all, because of the way it is raised, it is far less likely to have growth hormones or antibiotics injected into it. Additionally, bison has more protein and vitamins per pound when compared to beef. For those watching your waistlines, it also has less calories, fat, and cholesterol. You can read all about the other benefits here. And if you are looking for a great place to buy it from, I strongly recommend US Wellness Meats. An insulated box arrives at your doorstep a couple of days after ordering and the quality of all their products are absolutely amazing.
So, what could make delicious bison even better? Piled on top of sweet potato fries, of course! To me, this is the absolute perfect post-run meal…or a perfect meal anytime for that matter. The sweet potatoes are loaded with vitamins, fiber, and good carbohydrates that don’t spike your blood sugar. Combined with the heart-healthy protein in bison, you have a match made in heaven. I may or may not be known to eat this chili cold by dipping sweet potato fries into it, while standing in front of the fridge. You will never know… But what you should know, is how amazing this recipe is. Try like I make it or add your own variations to spice it up.
Ingredients (seves 4):
- 2-3 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 stocks of celery, chopped
- 1 tablespoon of bacon fat (or you can use extra virgin olive oil or coconut oil)
- 1 teaspoon salt
- 1 pound ground bison
- 3 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoke paprika
- 14 1/2 oz can of diced tomatoes
- 15 oz can tomato sauce
- 1 tablespoon of good balsamic (this ingredient makes this recipe, don’t skip it!)
- Preheat oven to 425ºF.
- Scrub your sweet potatoes and cut into fries about the size of your pinky finger. Transfer to a bowl and drizzle with 1 tablespoon olive oil and about 1/2 teaspoon salt. Toss to coat.
- Line a baking sheet with parchment paper and place the sweet potato fries on it in a single layer. This is very important. If the fries are not a single layer, they will not brown the way you want them to. It is probably necessary for you to use two baking sheets to do this.
- Bake the sweet potatoes for 25-35 minutes until golden brown. Check on them after about 20 minutes to see how they are coming along. Depending on how big your fries are, they may be done sooner.
- While the fries are baking, get your chili ready. Melt the bacon fat (or olive oil or coconut oil) in a large pot over medium-high heat. Add the onion, bell pepper, celery, and 1 teaspoon of salt. Saute until the vegetables start to soften, about 5 minutes.
- Add the ground bison to the vegetables and break it up with a wooden spoon. Stir regularly and continue to break up the lumps of meat until the bison is cooked through.
- Add the chili powder, oregano, cumin, and smoked paprika. Stir to combine.
- Add in the tomato sauce, diced tomatoes, and balsamic.
- Turn the heat down to medium-low and simmer the chili for about 30 minutes. Check the chili for seasoning and add salt and pepper as needed.
- Your fries will probably be done a little before your chili, but let them hang out till the chili is ready and then smoother away.
- Add whatever other toppings to the chili that you would like. Avocado and green onions hit the spot for me.
Give this a try and let me know what you think. I also want to hear if you make any variations. There are thousands of different ways to cook chili, all of which are great!