If you love chili but can live without the beans, give this recipe a try. Subtly spicy chipotle and adobo sauce flavors the mix, with the rich sweetness of honey offsetting the burn. Topped with sour cream and cilantro, this recipe is so good, you may never want to stop eating it.
Yield 12 Servings
Prep Time 10 Minutes
Total Time 25 Minutes
Directions
Yield 12 Servings
Prep Time 10 Minutes
Total Time 25 Minutes
Ingredients
- 3 Tbsp olive or coconut oil
- 6 cloves garlic, finely chopped
- 1 medium yellow or sweet onion, finely chopped
- 2 lb ground bison
- Two 7 oz cans chipotle chilis in adobo (chopped or pureed, if desired)
- Two 32 oz cans fire-roasted, crushed tomatoes
- 1 tsp salt
- 1 tsp cumin
- ¾ tsp pepper
- ⅓ cup Nate’s 100% Pure Honey
- ½ cup fresh chopped cilantro
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Directions
In a large pot, heat oil over high heat. Add garlic and onion, cooking for 30-60 seconds until aromatic.
Add bison, cook and crumble until browned. Add chilis, tomatoes, salt, cumin and pepper. Heat until piping hot, stir in honey.
Garnish with cilantro.
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