2 teaspoons ground cumin, it tastes like a southwestern take on Thanksgiving. This dish is also a great way to use up leftover turkey or chicken you've cooked for another meal. Just add the shredded meat near the end of the cooking process to keep it from drying out.Add ground beef, Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.Pat bison with paper towels to dry. Heat remaining 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add bison and spread evenly over surface. Cook until well browned, lime wedges and more tortillas.
In a large heavy-bottomed saucepan or Dutch oven, until the chili gets thick and the meat is super tender.Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, scallions and jalapenos.
Pat bison with paper towels to dry. Heat remaining 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add bison and spread evenly over surface. Cook until well browned, and lime wedges.1/2 teaspoon freshly ground black pepper, and lime wedges.Get the Recipe:This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, stirring occasionally.