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Bison Chili Recipe

American · Main course · 75 min total

A hearty and lean chili made with ground bison, slow-cooked with beans, tomatoes, and warm spices for a rich, comforting bowl.

Ingredients

• 1 lb ground bison
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups beef broth
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground bison and cook, breaking it up, until browned, about 5 minutes. Remove bison with a slotted spoon and set aside.
2. Add onion, garlic, and bell pepper to the pot. Cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
4. Return bison to the pot. Add diced tomatoes (with juices), kidney beans, black beans, and beef broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until chili thickens.
6. Season with salt and pepper to taste. Serve hot with desired toppings.

Tips

• Top with shredded cheddar, sour cream, diced avocado, or fresh cilantro.
• Chili tastes even better the next day; store in refrigerator for up to 4 days or freeze for up to 3 months.

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