Smokey Bison Chili, Inspired by Westworld

Merideth and I have had a lot of fun in the past coming up with foods I inspired by our favorite movies and t.v. shows, and I’ve been itching to try bison since I saw it unexpectedly at my grocery store, so the premiere of Westworld last month was perfect! Much easier to figure out than this season’s plot, so far 🙃

I used hickory salt to give this chili a Western type flavor along with the seared vegetables, but feel free to substitute with 3tbs of liquid smoke at the end. If you can’t find bison, ground beef is a just as tasty (though not as lean) alternative.

Ingredients

  • 2lbs ground bison
  • 1 8oz can each, red and black beans
  • 1 8oz can hominy
  • 2 poblano peppers
  • 2-3 jalapeño peppers
  • 2 tomatoes
  • 3 corn cobs
  • 1 bottle dark or amber beer
  • 3 cloves garlic, minced
  • 1 onion, diced
  • Olive oil
  • hickory salt
  • 2tbs oregano
  • 2tbs cumin
  • 1/4 cup barbeque sauce
  • Pepper

Instructions

  1. Crumble bison and season with hickory salt and pepper. Brown in grill pan over high heat.
  2. Do not drain pan. Coat peppers and other vegetables with olive oil and season with hickory salt. Sear vegetables on all sides using tongs, until tomatoes and peppers have blistered.
  3. Dice vegetables, slicing roasted kernels off the corn cobs. Add to large soup pot or, if using slow cooker, to slow cooker bowl.
  4. Add ground bison, onion, garlic, beans, sessonings, and hominy to pot.
  5. Pour bottle of beer into pot, adding more water one empty 8oz can at a time as necessary.
  6. Simmer for 45 minutes or, if using slow cooker, cook 4 hours on high.

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