Recipe & Photos by Drake Vincent, Roam with Drake

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This easy one-pot meal combines tender ground bison, flavorful beef hotdogs, and an array of fresh ingredients for a satisfying Dutch oven chili.

Start by sautéeing diced yellow onions, round tomatoes, red peppers, and savory bison hotdogs. Then, in the warmth of your Dutch oven, melt together an aromatic blend of red kidney beans, black beans, Ro-Tel Mild Diced Tomatoes and Green Chilies, organic beef broth, and fragrant rosemary twigs.

As your chili bubbles and simmers, prepare your toppings—freshly chopped Anaheim peppers, green onions, and cilantro. Serve in enamel bowls or Kuksa Cups, generously garnished with dollops of sour cream and a sprinkle of your favorite cheese.

This recipe makes quick work of a hearty meal for a group. Make it on a chilly, cozy evening at home or as a crowd-pleasing dish for your next outdoor gathering.

How to Make
Bison Chili In The Dutch Oven

Ingredients

• 14 ounces of Force of Nature // Ground Bison
• 1 packet Force of Nature // Bison + Beef Hotdog
• 1 yellow onion
• 4-5 round tomatoes
• 1 red pepper
• 2 cans of red kidney beans
• 1 can of black beans
• 2 cans of Ro-Tel Mild Diced Tomatoes and Green Chilies
• 2 cups organic Beef Broth
• Rosemary twigs
• Olive oil or Avocado oil
• Salt & pepper
• 1 teaspoon of chili powder
• 1 teaspoon of red chili flakes
• 1 teaspoon garlic powder

Topping Ingredients

• Green onion
• Anaheim pepper
• Cilantro
• Sour cream
• Packaged shredded cheese or fresh-grated cheddar cheese

Materials

• Blue Carbon 12” Skillet
• Rectangular Grill Grate
• Enamel bowls or Kuksa Cups
• Flatware
• Wooden Spoon
• Chef Knife
• Paring Knife

Instructions

1. Start by lighting a few small to medium-sized logs in a firepit (or if you’re making it on the stove turn to a medium heat),
2. While your fire is catching, start by dicing your yellow onion, round tomatoes, red pepper, and your bison hot dogs.
3. Remove your thawed, ground bison from the packaging. Place your Blue Carbon 12 Inch Skillet over your Rectangular Grill Grate and begin to heat.
4. Put some avocado or olive oil into your skillet and then add in your diced yellow onion and ground bison. You should hear a loud sizzle. Add more wood, if your fire is low.
5. Begin mixing your ground meat and onion until the meat is browned.
6. Bring out your Dutch Oven and place it on your grill grate to begin heating. Throw in your ground bison, yellow onion, diced red pepper, diced tomatoes, red kidney beans, black beans, cans of Rotel Mild Tomatoes, cups of beef broth, rosemary twigs, and your cut bison hotdogs. Mix well, and cover.
7. Let your chili come to a boil and let sit for 20-25 minutes, stirring occasionally. While you’re waiting, cut your Anaheim peppers and green onion for garnishing your chili.
8. Remove your chili from the fire and remove the lid to cool. Serve in bowls or Kuksa Cups.
9. Top with your chopped Anaheim pepper, sour cream, cilantro, and shredded cheese. Enjoy!

About

Drake Vincent is an avid adventurer, photographer, and open-fire cook. After growing up in the South, Drake acquired an appreciation for the outdoors. He currently resides in southern Utah with his fiancee, Simone. You can usually find them both hiking, camping, and cooking meals over an open fire. @roamwithdrake