Slow Cooker Bison Chili
Description
Ground bison is a flavorful substitute for beef in this hearty, slow cooker chili recipe that takes just 15 minutes of prep time.
Ingredients
•
1 pound ground bison
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1 (15 ounce) can chili beans
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1 (14 1/2 ounce) can chili-ready diced tomatoes
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 cup chopped onion
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1 green bell pepper, chopped
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1 tablespoon ground cumin
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2 teaspoons chili seasoning
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2 teaspoons 1/2 to 1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 (8 ounce) package elbow macaroni
Directions
1
Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
2
Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4
Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.