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From: The Ethical Gourmet by Jay Weinstein
Bison are raised in a much more humane way than most beef in America. Virtually all are pasture-raised, and they're not subject to the confinement, feedlots, and growth hormones prevalent with U.S. beef. The meat is leaner, and perfect for stewing. Wehani rice, an American brown rice, has a nutty flavor and an appealing chewy texture
Serves 10 As A Main Course


    • 2 ancho or pasilla chiles
    • 1 tablespoon grapeseed oil or vegetable oil
    • 2 pounds ground bison
    • 1 large onion, chopped
    • 4 garlic cloves, finely chopped
    • 2 poblano or other fresh green chiles, chopped
    • 2 jalapenos, chopped
    • 1 red bell pepper, chopped
    • 3 teaspoons kosher salt
    • One 28-ounce can crushed tomatoes
    • One 28-ounce can tomato sauce
    • 1 tablespoon Spanish (hot) paprika
    • 1 tablespoon ground cumin
    • 1/2 cup ground New Mexico chili powder or other chili powder
    • 2 cups dried black beans, not soaked, simmered until tender (about 2 hours) drained
    • 1 cup chopped fresh cilantro
    • 4 cups water or stock
    • 2 cups Wehani rice or brown rice
    • 2 tablespoons unsalted butter or olive oil


To make the chile puree, heat the oven to 400°F. Place the ancho chiles on a baking sheet and toast them for 5 minutes, until they are fragrant and starting to brown slightly. Soak the chiles in 2 cups hot water for 10 minutes, then puree the chiles in a blender, adding a few tablespoons of the water they were soaked in to facilitate the puree.

Heat the oil in a large Dutch oven. Brown the bison meat; add the onion, garlic, chopped poblano and jalapeno chiles, bell pepper, and 2 teaspoons of salt. Cook over moderate heat until soft and juicy, about 10 minutes.

Add the tomatoes, tomato sauce, paprika, cumin, and chili powder. Cook 1 minute, until fragrant. Add the chile puree, cooked black beans, and half the cilantro. Cover; simmer over low heat 3 hours. Season to taste.

Meanwhile, cook the rice: Bring the water to a boil and add the rice, butter, and remaining teaspoon salt. Simmer, covered, until all the water is absorbed, about 40 minutes. Spoon the chili over the rice; sprinkle with the remaining chopped cilantro.


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