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Big Game · Bison

Slow-Braised Bison & Sweet Squash Chili

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 195 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Cubed chuck makes a substantial chili, with squash added near the end to stay intact.

Compatible species and required cuts

Use these cuts: shoulder, roast, stew-meat.

Bison: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

2 lb bison chuck, in 1-inch cubes 1 lb butternut squash, peeled and cubed 1 onion, diced 1 bell pepper, diced 2 garlic cloves, minced 1 can crushed tomatoes (28 oz) 2 cups unsalted stock 2 tbsp olive oil 1 tbsp chili powder 1 tsp cumin 1 tsp kosher salt

Method

Heat oven to 325°F. Brown salted chuck in oil in three batches, 5 minutes each. Remove; cook onion and pepper 6 minutes. Add garlic, chili powder and cumin for 30 seconds, then tomatoes and stock. Return chuck, cover and braise 2 hours. Add squash and cook 35–55 minutes more until meat is at least 165°F and fork-tender and squash yields to a fork. Add water if liquid falls below halfway up meat. Uncover and simmer on the stove 5–10 minutes if needed to thicken. Use a chili powder blend of known heat; add extra spice at the table. Allergens: None of the major allergens when stock and spices are suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.