Bison Chili

Dan Doughkneeder

Bison Chili is a robust stew of lean ground bison simmered with tomatoes, beans, and warming spices for a deep, savory flavor. Featuring bell peppers, onions, and garlic, it brings earthy, hearty notes that celebrate the protein’s Plains heritage. Perfect for cold evenings or community gatherings, it’s a nourishing, make-ahead classic.

Prep: 20 minutes
Cook: 120 minutes
Total: 140 minutes
Yield: 6 servings

Ingredients

2 tbsp oil

1 cup onion, chopped

1 cup bell pepper, diced

1.50 pound ground bison

2 cloves garlic, minced

2 tbsp chili powder

1 tsp ground cumin

0.50 smoked paprika

0.50 salt

0.25 black pepper

2 can diced tomatoes, undrained

2 cup beef broth

2 can kidney beans, drained and rinsed

0.50 cheddar cheese, shredded

0.25 cilantro, chopped

Steps

Heat oil in a large pot over medium heat; sauté onion and bell pepper until softened.
Add ground bison and cook until browned, breaking up chunks.
Stir in garlic and spices; cook 1 minute until fragrant.
Pour in diced tomatoes, beef broth, and kidney beans; bring to a boil.
Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
Garnish with cheddar and cilantro before serving.