A hearty, protein-rich one-pot meal featuring lean ground bison
KEY INFO:
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6-8
Difficulty: Medium
Dietary: Can be gluten-free, dairy-free (without toppings)
EQUIPMENT NEEDED:
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
Alternative: Slow cooker (for 6-8 hour method)
INGREDIENTS:
1 lb (450g) ground bison
2 medium onions, diced (about 2 cups)
4 garlic cloves, minced
2 bell peppers, diced
1-2 jalapeños, seeded and minced (optional)
2 (15oz) cans kidney beans, drained and rinsed
1 (28oz) can crushed tomatoes
2 cups beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Optional Toppings:
• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Fresh cilantro
• Lime wedges
METHOD:
1. Heat Dutch oven over medium-high heat. Once hot, add bison and brown for 5-7 minutes, breaking it up with a wooden spoon.
2. Add onions and garlic to the browned meat. Cook until onions are translucent (3-4 minutes).
3. Stir in bell peppers and jalapeños, cooking for 2-3 minutes until slightly softened.
4. Add all spices and stir for 30 seconds to bloom their flavors.
5. Pour in crushed tomatoes, beef broth, and beans. Stir well.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally.
7. Taste and adjust seasoning with salt and pepper.
CRUCIAL TIPS:
• Don’t overcook the bison – it’s leaner than beef and can dry out
• Keep heat low during simmering to prevent burning
• Add broth if chili becomes too thick
STORAGE:
• Refrigerate up to 4 days
• Freeze up to 3 months
• Reheat gently on stovetop or microwave
SCALING:
• Recipe doubles easily – use larger pot
• Increase simmering time by 15-20 minutes for double batch
COMMON MISTAKES:
• Cooking at too high heat
• Not breaking up meat enough while browning
• Under-seasoning (bison needs proper seasoning)
VARIATIONS:
• Spicy: Add extra jalapeños or cayenne
• Bean-free: Double the meat, omit beans
• Smoky: Add 1 tablespoon chipotle in adobo
• Quick version: Use pressure cooker for 15 minutes at high pressure
This bison chili offers a leaner, healthier alternative to traditional beef chili while maintaining rich, complex flavors. The key is proper seasoning and gentle cooking to preserve the meat’s natural tenderness.
