Bison chili

It's what's for dinner, at least if you're in the Camp Borepatch mess hall.

2 lbs bison slabs (whatever you've got; save the filets for steak), cubed.

Fat to brown (I used beef fat I saved after making braised short ribs. Mmmm!)

1 medium onion, diced

2 Tbsp tomato paste

1 can consommé

1 glass red wine

Chili seasoning to taste

Brown bison in batches in a large dutch oven - leave at least a half inch between the cubes while you do this or else they won't brown nicely.  This should take you three batches.  You will need fat here, because bison in incredibly lean.

Remove the bison.  Brown the onion in more fat, scraping all the yummy crusty bison bits from the bottom.  After 2 minutes, add the tomato paste and cook another 2 minutes, stirring constantly.  Basically, you're browning the tomato paste here which adds super duper taste.

Add the consommé and wine and bring to a simmer.  Add the bison, lid, and cook in a 350° oven until the meat is tender, about 45 minutes.  Serve over rice.