One of our favorite Winter meals is Bison Chili. We always make it for guests because we know that other locales have a more difficult time finding bison to purchase. Although it can be made with ground beef as a substitute, it's not quite as good, and it's definitely not as good for you. I've recently found out that you can always find it at Whole Foods Markets in 38 states, and I'm pretty sure there are other places that sell Ground Bison as well. Here's my recipe.
2 Lbs. Ground Bison
2 15 1/2 oz can Italian Stewed Tomatoes, with juices
1 15 1/2 oz. can Chili Beans
1 15 1/2 oz. can Kidney Beans
1 1.48 oz. pkg. Chili Seasoning Mix
1/2 Cup Chopped Onion (or 1 large onion, chopped)
1/4 Cup Brown Sugar, Packed
1 Cup Spicy V-8 Juice
Sauté onion and ground bison in heavy skillet over medium high heat, breaking up clumps until browned.
Dump in large crock pot for the easy method or put on the stove where you'll have to watch it.
Add remaining ingredients and stir thoroughly.
On stove: Bring just to boil, then reduce heat to simmer. Cook until thickened to desired consistency, stirring occasionally, at least 40 minutes. Serve when ready.
In crock pot: Cook on low or medium 4 hours or all day, whatever you want, or on high for about two hours. If you don't have a crock pot, may I recommend mine? It's cheap, works great, and the side hinges keep the lid in place, and the lid holds the ladle. Here's one place where you can buy it.