RECIPE:Ground Bison and white bean chili with jalapeno skillet cornbread

  • Prep Time: 15 mins
  • Cook time: More than 30 mins
  • Serves 4



  • Extra Lean Ground Bison

    1 lb

    Extra Lean Ground Bison - • $0.00
  • Jalapeños¼ Cup

  • Olive Oil1 Tbsp

  • Cornmeal, yellow1 Cup

  • Canned White Beans, drained1 Cup

  • Flour1 Cup

  • Medium Onion, chopped1

  • Red Pepper, diced1

  • Baking Powder1 Tbs

  • Butter, melted1/4 Cup

  • Sour Cream1/2 Cup

  • Beef Broth1 Cup

  • Eggs2

  • Crushed Tomatoes2 Cups

  • Milk1 1/3 Cups

  • Sugar1/2 Cup

  • Chili Powder1 Tbsp

  • Cumin1 Tbsp

  • Smoked Paprika1 Tsp

  • Butter or Honey to top

Cooking directions


  1. Heat olive oil in a large skillet over medium heat. Add onions and red pepper and cook stirring constantly for a few minutes. Add ground bison and continue to cook for 10-15 minutes, stirring often or until nicely browned.

  2. Add beans, garlic, jalapeños, tomato, beef broth, salt, chili powder, smoked paprika, cumin and salt and pepper. Cover, lower the heat medium low and cook for 30 minutes.

Corn Bread

  1. Preheat oven to 375 °F. Grease a 10 “cast iron skillet or 9” square pan with 1 Tbs. of butter.

  2. Place jalapeños in pan and cook in the oven for 3-4 minutes. Remove pan from oven and allow to cool slightly.

  3. In a medium bowl, mix cornmeal, flour, salt, sugar and baking powder. Make a well in the center and add the milk, eggs, sour cream and melted butter. Mix until smooth and almost no lumps remain. Pour the batter into pan and stir to distribute jalapeños.

  4. Bake for 22-25 min or until a tester inserted into center comes out clean.

  5. Serve warm, drizzled with honey or butter alongside a bowl of chili.

Version 0.1386.0