Bison and Sausage Chili

• 1 tablespoon oil
• 1 pound chopped bison
• 1 pound pork sausage
• 1 cup water
• 1/2 cup onion, diced
• 1 green pepper, diced
• 6 cloves garlic, chopped
• 1 4 ounce can diced green chili
• 1 tablespoon sugar
• 4 tablespoons red chili powder
• 2 tablespoons ground cumin
• 1 tablespoon white pepper
• 2 teaspoons salt
• 1 26 ounce cans kidney beans
• 2 15 ounce cans pinto beans
• 1 28 ounce can diced tomatoes
• 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons beef bullion
• 1 teaspoon chicken bullion

Heat oil in stock pot. Add bison and sausage. Cook until browned.

Add water, onion, green pepper, garlic, green chili, sugar, red chili powder, cumin, white pepper, and salt. Simmer 15 minutes.

Add kidney beans, pinto beans, tomatoes, vinegar, Worcestershire sauce, beef bullion, and chicken bullion. Bring to a boil. May need to add 1 to 2 cups of water to bring to the desired consistency.

Simmer for an hour.

• source: Rocky Mountain News
• keywords: stew, beef
• ratings: Liz-?, Tom-9, Kyle-?, Skylar-7
• time: 2 hours