This week we had our first bison available from Carolina Bison in Asheville, NC. Bison has increased in popularity greatly over the years as a leaner, healthier substitute to beef that still maintains that full red meat flavor.

American Buffalo (bison) are native to North America and used to roam the plains in great quantities. Through the 1800's their population was nearly decimated by commercial hunting, slaughter, and disease from domesticated cattle. Fortunately, this trend was reversed, and American Bison populations are again in the hundreds of thousands, largely due to ranchers that have brought large populations back the plains and popular demand for this lean meat.

Unlike cattle, which have been bred over time in the US for fat marbling, American Bison are much truer to their native ancestors. As such, the breed itself is naturally much leaner than today's beef. Also, unlike beef which are generally raised in feedlots and rapidly fattened on corn, bison are much more commonly raised on grass, again resulting in a much leaner, healthier animal. Bison is lower in saturated fat than beef, with fewer calories, less fat, and more protein per serving.

Bison is a full, flavorful meat. Ground bison in particular can be substituted for beef in most applications, and is a nice way to spice up simple ground beef recipes.

One of the most popular uses of ground bison is in chilli. Here is an easy and delicious bison chili recipe from Amee's Savory Dish (http://www.ameessavorydish.com/2012/01/white-bean-bison-chili-crockpot-recipe.html):

*Ingredients:
- 1 lb ground bison
- 1/2 cup chopped onion
- 30 oz diced tomatoes with juice (I use the Pomi tomatoes in the carton)
- 16 oz white kidney beans (can use cooked dried beans or canned, if you use canned, drain and rinse them)
- 1/2 cup salsa (I use Jack's Special medium salsa)
- 2 tsp chili powder
- 2 tsp ground cumin
- sea salt and pepper to taste

*For garnish:
- Shredded cheddar cheese
- Sliced black olives
- jalepenos
- Sour cream or plain greek yogurt

In a large skillet over medium heat, brown bison and onion. Drain off any excess fat (there won't be much because it's lean). Transfer meat mixture to the crockpot and add all other ingredients. Cover and cook on low for 5-6 hours. Serve with optional garnishes. Serves 4.

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