With our busy schedule, I needed a good, lean crockpot dish that would be ready to go while I was at work. Pictured here is what I did with my portion of the leftovers. It was delicious as a salad.
Here is the recipe I found on the website allrecipes.com - it definitely made it into our recipe file.
1 lb. ground bison
1/2 tsp. cumin
1 pinch cayenne pepper, or to taste
1 - 10 oz. can diced tomatoes with green chiles
1 - 10.75 oz. can tomato soup
1 - 14.5 oz. can kidney beans, drained
1 - 15 oz. can chili beans, drained
1/2 medium onion, chopped
1/2 tsp. garlic, minced
1 Anaheim chile pepper, chopped
1 Poblano chile pepper, chopped (I skipped - could not find at my store)
2 Tbsp. chili powder
1 tsp. red pepper flakes
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
salt and ground black pepper to taste
(Option: a splash of water, if needed. My crockpot cooks fast, so toward end I added about 1/4 c. water)
Brown bison over medium heat; season with 1/2 tsp cumin and 1 pinch cayenne pepper or to taste. Drain excess grease. Combine bison, tomatoes with chiles, soup, kidney beans, chili beans, onion, garlic, anahein and poblano chile peppers, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on low 6-8 hours.