Bison Butternut Squash Chili
1 lb. ground bison or beef
1 white onion, diced
3 c. fresh butternut squash, cut into small cubes
3 cans diced tomatoes with green chiles
2 tbsp. red chili powder
sea salt to taste
In a large stockpot over medium-high heat, melt tallow and cook ground bison until browned, stirring frequently. Using a slotted spoon, transfer the cooked meat to a separate plate and set aside. Reserve juices and oil in a stockpot.
Add onion and butternut squash to the stockpot and sauté for 4-5 minutes.
Add tomatoes with green chiles, chili powder and cooked meat to the stockpot and stir to combine.
Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 10-15 minutes or until squash is tender.
Season with sea salt if needed and serve hot.