3 lb. bison burger
2 large onions, chopped
1 16 oz. can peeled tomatoes
1 tbsp. ground black pepper
1 25 oz. can kidney beans
1 25 oz. can chili beans
1 tsp. cayenne pepper
4 cups ketchup
1 tbsp. chili powder
1 tsp. garlic
2 tsp. cilantro
1 tsp. thyme
1/2 tsp. powdered mustard
If you like hot chili, add jalapenos, but be sure to have plenty of cold water
to help you put out the fire!

Fry burger in skillet.  In
large pan (or crock pot)
add burger and remaining
ingredients.  Simmer for
at least 1 hour.  Serve in
bowls or on baked potatoes,
topping with grated cheese
for a taste variety.

2 lb. cubed bison meat
3 med. potatoes, peeled
6 carrots, peeled and sliced
1 8 oz. can peeled tomatoes
2 6 oz. cans tomato sauce
2 tbsp. cooking oil
2 tsp. salt
1/2 cup water

Brown meat in small amount
of oil in large kettle or Dutch
Oven, then add onion and
cook until golden.  Add
tomato sauce, carrots,
peeled tomatoes,
seasonings and cover. 
Cook 1 hour over very
low heat.  Add potatoes
and 1/2 cup water, if
needed.  Cover and
cook 1/2 hour over
very low heat.

For a variation: 
transfer mixture to a
baking dish and top
with rich biscuits.  Place
in hot oven at 425
until biscuits are toasty
brown.

3 lb. bison roast
2 tbsp. cooking oil
1 bay leaf
1 tsp. salt
6 peppercorns
4 carrots, sliced
6 Spanish onions
6 potatoes, peeled and quartered
1 stalk celery, chopped
1 cup apple juice
1 cup water
1/2 tsp. pepper
1 tbsp. cornstarch

Pre-heat oven to 300F. 
Heat oil in Dutch oven
over medium heat.
Add bison roast and
brown well on all sides. 
Add onions, carrots, celery,
bay leaf, salt, pepper, apple
juice and water.  Cover and
place in preheated oven for
1 hour.  Remove from oven,
add potatoes.  Cover and
return to oven for 1 more
hour or until potatoes are
forktender.  Thicken gravy
with cornstarch.