Red River Bison

October is a good month for a pot that does not need much looking after. You get it going in the afternoon, let it do its work, and supper is ready when everybody else is. That is about all chili needs to be. Ground bison works well in that kind of pot. It is lean, so start with a little oil in the bottom of the pan and do not expect it to carry the whole thing by itself. Onion, garlic, beans, tomatoes, chile powder, and a little time will do plenty. Start With The Pot Put a heavy pot over...

Ground bison is probably the easiest way to start cooking with bison. That does not make it second-rate. It just makes it a good place to start. And in late summer, that counts for a lot. Nobody needs a complicated kitchen project when the day has already been long and hot. Treat It Like Lean Meat The National Bison Association says bison is lean, has less marbling than beef, and cooks quickly. Ground bison follows the same basic rule: pay attention and do not count on fat to help you out....

There are some steaks that reward a loud fire and a little showing off. Bison is not really one of them. That does not mean it is fussy. It means it is lean. And lean meat asks for a little more attention because it does not have much fat standing between "just right" and "well, that's a shame." Start With Less Heat Let the steak sit out long enough to lose the chill from the refrigerator. Salt it simply. Pepper is fine. A little oil is fine. You do not need to bury good meat under a whole...