Bacon-Bison-Beer Cherry Chili
Dan Buron's Bacon Bison Beer Cherry Chili is the perfect Northern Michigan winter meal. Layers of ingredients using bacon, bison, Cherry Republic salsa, and beer creates a complex flavor profile that starts off sweet and tangy and finishes with a spicy savory finish. Gluten, grain, and dairy free.
Ingredients
- 3 slices thick-cut bacon, finely chopped
- 1 large yellow onion, finely chopped
- 1 large garlic clove, minced
- 1 ½ lbs lean ground bison
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 ½ tsp sweet smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- 1 14.5 oz can crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 8 oz jar Cherry Republic Original or Hot Cherry Salsa
- 1 cup flavorful medium-bodied beer (Dan prefers IPA)
- 1 14.5 oz can mixed beans or black beans, drained
Instructions
- In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes.
- Add bison, breaking up and string until slightly cooked through, about 5-6 minutes.
- Sprinkle chili powder, cumin, paprika, cayenne and salt, stir to combine.
- Push bison to the perimeter of pan making a clear spot in the center.
- Add the onion and garlic to the center and stir cooking until translucent, about 4-5 minutes.
- Add tomatoes, salsa, and beer and bring to a boil.
- Reduce heat to medium-low, cover partially, and cook 30 minutes.
- Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.