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Bison Smoked Chili

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Author: Chef Anthony Serrano

Ingredients

  • Ingredients
  • 1 pound chicken thigh
  • 1 pound center cut pork chops
  • 1 onion cut in half
  • 4 garlic cloves
  • 1 14.5 ounce can diced tomatoes with green chiles
  • 1 14.5 ounce can petite diced tomatoes
  • 1 15 ounce can kidney beans
  • 2 cups beef broth
  • 1 red pepper stemmed, seeded and cut into 8 large pieces
  • 1 green pepper stemmed, seeded and cut into 8 large pieces
  • 1 orange/yellow pepper stemmed, seeded and cut into 8 large pieces
  • 1 yellow onion quartered
  • 1 jalapeno
  • 1 pinch chili powder
  • 1 pinch garlic powder
  • salt and pepper to taste
  • Garnish
  • avocado
  • shredded cheddar cheese
  • sour cream

Instructions

  • Using your Bison Charcoal Grill or Bull Gas Grill, grill pork, chicken, bell peppers, & onion on medium heat. Grill until they have grill marks and are mostly cooked.
  • Remove everything from the grill and let rest for 10 minutes. Chop all the grilled ingredients into bite sized portions and place in a heavy duty pot or cast iron dutch oven. Add the remainder of the ingredients (with the exception of the beans) to the pot.
  • Place pot or dutch oven back on the grill and under medium to high heat bring liquid to a boil. Reduce to a simmer and cook for 45 minutes (add beans at the last 15 minutes) or until the ingredients have softened. Season to taste and garnish with avocado, cheese, and sour cream.