Crock pot meals are every single mom’s favorite recipe. Throwing ingredients together into one ceramic pot, turning the dial to “high” and coming back six hours later is the best dinner solution for anyone who works a ton – not just moms. Over the weekend I took my plethora of beans and bison meat and poured them in and let it simmer for 12 hours. You may have seen my delicious bowl of chili on social media earlier tonight so here’s how you make it.
- Brown 1 lb of ground bison meat
- While bison meat is browning on the stove pull out your crock pot, set it to “high”
- While your crock pot begins to heat up pour in:
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can hunts tomato paste
- Once bison meat has finished browning drain fat and scoop meat into your crock pot
- Stir together the beans, tomato paste, and bison meat until well mixed
- Next add salt to taste
- Onion powder to taste
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 packet of McCormicks Mild or Hot Chili mix
- Stir all ingredients together
- Set on high for 3 hours
- Switch to low for 8-9 hours
An extra side tip for those who like it hot: I chopped up one whole jalapeno for a better kick.
Enjoy the dish and happy crock pot cooking!
