- 1 pound bacon, diced
- 4 carrots, peeled and diced
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 pounds ground bison
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce can) diced tomatoes
- 1 quart vegetable stock
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 teaspoon ground pepper
- Salt, to taste
Cook bacon over medium heat in a large skillet. Once some of the bacon fat has greased the pan, add carrots, onions, and garlic. Cook until soft.
Add bison and cook until browned and cooked through. Add remaining ingredients, bring to a simmer, and then reduce heat to low.
Cook on low (or transfer to a slow cooker) for 6 to 8 hours, stirring occasionally.
Recipe courtesy of Three Suns Ranch.