A rich, protein-packed twist on traditional chili using lean ground bison
KEY INFO
– Prep Time: 20 minutes
– Cook Time: 2 hours
– Total Time: 2 hours 20 minutes
– Servings: 6-8
– Difficulty: Moderate
– Dietary: Gluten-free, High-protein, Low-fat
EQUIPMENT NEEDED
– Large Dutch oven or heavy-bottomed pot
– Wooden spoon
– Sharp knife
– Cutting board
– Measuring cups and spoons
Alternative: Slow cooker for hands-off cooking
INGREDIENTS
For the Base:
– 1 lb (450g) ground bison
– 2 medium onions, diced (about 2 cups)
– 4 garlic cloves, minced
– 2 bell peppers, diced
– 2 jalapeños, deseeded and finely chopped
– 2 cans (15 oz each) kidney beans, drained [or black beans]
– 1 can (28 oz) crushed tomatoes
– 2 cups beef broth [or chicken broth]
Seasonings:
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 tsp cayenne pepper (adjust to taste)
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp sugar (balances acidity)
METHOD
1. Heat Dutch oven over medium-high heat. No oil needed – bison will release its own fat.
2. Add ground bison, breaking it up with a wooden spoon. Cook until completely browned (5-7 minutes).
3. Add onions, garlic, and bell peppers to the pot. Cook until translucent (5 minutes).
4. Stir in all seasonings and jalapeños. Cook for 1 minute until fragrant.
5. Add beans, tomatoes, and broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally.
CRUCIAL TIPS
– Don’t overcook the bison – it’s leaner than beef and can dry out
– Taste and adjust seasonings after 1 hour of simmering
– Add more broth if chili becomes too thick
– Internal temperature of bison should reach 160°F (71°C)
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Freeze up to 3 months
– Always cool completely before storing
Common Mistakes:
– Skipping the browning step
– Adding all liquid at once
– Not allowing enough simmer time
Variations:
– Spicier: Add extra jalapeños or chipotle peppers
– Milder: Reduce or omit cayenne
– Thicker: Add 1 tbsp cornmeal while simmering
– Slow cooker: Cook on low for 6-8 hours
Remember: Bison chili actually tastes better the next day as flavors continue to develop. Don’t rush the process – good chili takes time!
Related recipes:
Bison Chili Recipe
Three Bean Chili
Ground Chicken Teriyaki Stir-Fry
Turkey Meatballs
Healthy Taco Bowl
Black Bean and Sweet Potato Tacos
Keto Taco Casserole
