Apple Pie Chili

Apple Pie Chili


  • - 1/2 large Onion, diced
  • - 2 cloves Garlic, diced
  • - 2 small Jalapenos or 1 large Jalapeno
  • - 1/2 large Granny Smith Apple, diced
  • - 2 Tomatoes, diced
  • - 1 Lb. Ground Bison
  • - 1 TBSP Chili Powder
  • - 1/2 TSP Cinnamon
  • - 1 TSP Salt
  • - 1 TSP dried Tarragon
  • - 1 TSP Honey
  • - 2 - 3 TBSP Bacon grease
  • - Enough broth to cover about half the chili mix (omit salt if broth is salted)

  • Method:

      Broil jalapeno for 1-2 minute to roast. Let cool, then dice.

      In a dutch oven or soup pot, saute the onion, garlic and jalapeno in 1-2 TBSP warm bacon grease for about 5 minutes. Add the apple and tomatoes and saute another 1 minute. Add the ground bison and stir continually to start browning the meat (this will take around 5 minutes). Once the meat is almost brown, add spices and broth. The broth should cover about half the mix (if you want it soupy, add more broth. Be aware that the meat will also produce some liquid to further fill the pot). Allow to cook on low heat for 20 minutes, stirring occasionally. Stir in honey and 1 TBSP bacon grease (for added flavor and fat since bison is rather lean). Allow to cook another 5-10 minutes on low.

      If serving in an acorn squash (as pictured), prepare prior to making the chili: Cut squash in half and remove seeds, place open side down in a baking dish with about 1/4 inch of water, bake about 40 minutes in a 425 degree oven. Allow to cool to room temperature. Once chili is ready, serve up in the squash.