Call it a bison or a buffalo - meat lovers call bison meat succulent, and Whole Foods Market calls bison meat a healthy alternative to beef.
Bison herds are cultivated primarily in Montana. The animals are free-range and grass-fed. This means that although the meat is lean, it is well-marbled.
Bison have retained the heartiness that allowed them to thrive in the extreme conditions of the Western plains and they tend to be more resistant to infections that plague cattle herds, so buffalo are able to be raised without the use of antibiotics. Buffalo also build muscle tissue without the use of hormones. The American Bison Association passed a resolution to avoid the use of either of these substances in the production of bison meat. All in all, buffalo are built for sustainable agriculture and those who seek a choice cut of meat from a more natural meat source appreciate that fact.
Bison meat is lighter and a little sweeter tasting than beef, and packaged ground bison is available at Whole Foods and some Kroger stores. The spokesperson for Whole Foods suggests this recipe as a way to introduce bison to your family's diet.
Whole Foods Bison Chili
1/2 pound ground bison
1 large onion, finely chopped
1 large carrot, finely chopped
1/2 head cauliflower, stemmed and cut into small florets (about 3 cups)
1 medium green bell pepper, finely chopped
3 large garlic cloves, finely chopped
2 teaspoons ground cumin
2 tablespoons no-salt-added chili powder
1 tablespoon apple cider vinegar
1 (15-ounce) can no-salt-added diced tomatoes
1 (28-ounce) can no-salt-added crushed tomatoes
1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
1/2 cup loosely packed cilantro leaves, chopped
Heat a large Dutch oven or pot over high heat. When the pot is very hot, add bison and brown it, stirring often for 5 minutes. Add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.
Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften,about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil; reduce to a simmer, cover and cook, stirring occasionally, until vegetables are fork tender, about 45 minutes.
Serve garnished with chopped cilantro.
Serves 4 to 6
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