| Prep: 30 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 587 | 28g | 13g | 58g |
| sugars | fibre | protein | salt |
| 6g | 6g | 38g | 1.45g |
Why I Love Canadian Bison Chili Poutine
There is nothing quite as delicious and unique as the Canadian recipe, Bison Chili Poutine. Bison, an ingredient both robust and nuanced, brings warmth and authenticity to this hearty meal. Having roots in the Midwest has always given me an edge in being able to appreciate different types of comfort food, and this recipe is no exception. I specifically love how the use of farm-fresh ingredients, such as colorful bell peppers and fresh corn kernels, adds to the depth and complexity of the flavor. My passion for cuisine is deeply tied to the comfort and communalism invoked by such dishes.
A Dish Infused with Love
I hold this Bison Chili Poutine recipe close to my heart. Like my beloved Midwestern beef stews and corn casseroles, there is a sense of home that is innate to this Canadian dish. The use of bison meat makes it akin to my Midwestern stews, summoning the memories of hearty family dinners under the Nebraska sky. The dish possesses a comforting rustic charm with a beautiful medley of flavors that sing in harmony.
Though Midwestern and Canadian cuisines don’t frequently intersect, the concoction of this recipe was greatly inspired by the talented chef Martin Picard. His innovative use of local ingredients truly influenced the development of this poutine variation.
Perfect Pairings
For meals that enhance the lip-smacking goodness of this Bison Chili Poutine, look no further. The richness of the chili goes hand-in-glove with the robust flavors of coleslaw. The creamy, tangy profile of this simple side dish provides the perfect counter to the hearty bison chili. Another dish that pairs impeccably well with this recipe is a classic apple pie. Its sweet, crisp tang provides a refreshing contrast to the hearty main dish.
So why do I love this Bison Chili Poutine recipe? It’s not just because of its evocative flavors that soothe and invigorate the palate simultaneously. It encapsulates my passion for hearty dishes that bring people together. With every bite, it’s as if those one loves most have gathered around the table to feast and bond over a truly sumptuous meal, reminiscent of my own treasured memories in Nebraska. This is the real magic of good food.
What You’ll Need
- 2 lbs Bison Meat, Ground
- 6 Cups French Fries, Frozen
- 2 Tablespoons Canola Oil
- 1 Large Onion, Chopped
- 4 Cloves Garlic, Minced
- 1 Red Bell Pepper, Chopped
- 1 Green Bell Pepper, Chopped
- 2 Jalapenos, Deseeded and Diced
- 1 Can (14.5 oz) Diced Tomatoes
- 1 Can (15 oz) Kidney Beans, Drained and Rinsed
- 1 Cup Corn Kernels, Frozen
- 3 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 2.5 Cups Beef Broth
- 2 Cups Cheese Curds
Method
Step One
Preheat the oven to 450 degrees Fahrenheit and spread the frozen french fries in a single layer on a baking sheet. Bake according to package instructions until crispy and golden brown.
Step Two
Meanwhile, heat the canola oil in a large pot over medium heat. Add in the chopped onion, minced garlic, diced red and green bell pepper, and jalapenos. Stir and cook until the onion becomes translucent and the peppers soften, around 5-7 minutes.
Step Three
Add the ground Bison meat to the pot, breaking it apart with a spoon. Cook, stirring continuously, until the meat is browned and cooked through.
Step Four
Add in the diced tomatoes, drained and rinsed kidney beans, frozen corn, chili powder, ground cumin, salt, and black pepper. Stir well to ensure all the ingredients are combined
Step Five
Pour in the beef broth and stir well to combine. Reduce the heat to low and let the chili simmer for about 20-30 minutes, stirring occasionally, until the liquid reduces to your preferred consistency.
Step Six
Once the fries are done, remove them from the oven and place a portion on each serving plate. Ladle a generous helping of the bison chili over the fries and top with cheese curds. The heat from the chili and fries will partially melt the cheese curds. Serve the Bison Chili Poutine hot and enjoy!
