I’m known for many things, my bison chili is just one of them! It’s true, I’ve never won a chili cook-off contest with this recipe. But to be fair, I’ve never entered it in one either. I guess it’s kind of like the lottery, you have to play to win. So if you’re looking for an award-winning chili recipe, this one has great potential!
How to Make Good Bison Chili
Good homemade bison chili isn’t difficult to make, you just need about an hour or two, and some simple ingredients. But before we talk about the ingredients, let’s talk about what to cook the bison chili in. I prefer cooking my chili in a Dutch oven, instead of a crockpot. Cooking chili for an extended time (such as in a crockpot) breaks down the beans more than I like. If you don’t have a Dutch oven, I highly recommend this one: (Enameled Cast Iron Dutch Oven, 6-Quart).
Although this is a “bison” chili recipe, you can easily use any other game meat, beef, or even turkey. I just happen to have a lifetime supply of bison in my freezer at the moment, thanks to my hunter husband. The other ingredients are flexible too! You can use any onions that you have on hand, (white, green onion, or shallots). The idea is to use up the ingredients that you have at home, not go shopping for more! I used anaheim chilis in this recipe because I have them growing in my garden. Feel free to use green peppers, poblanos, or whatever peppers you have. Finally, you can replace the black beans with great northern beans, pinto beans, or kidney beans.
What To Serve With Bison Chili?
Although this chili is delicious enough to eat straight out of the pot, I recommend that you show some restraint! Instead, why not serve it in a deep bowl, topped with shredded cheddar, crumbled queso fresco, or feta? Diced onions, cilantro, or jalapeños are other topping options. To add some creaminess, consider a dollop of sour cream, or greek yogurt (if you’re health conscious). A side of tortilla chips is always a good idea! I have even served it over Mexican rice! If by chance you end up with leftovers, serve it over some nachos. Trust me, you’ll be everyone’s hero!
Do you Pinterest? Please pin & share!
If you love this recipe, please give it a 5-star rating!
- 2 T. vegetable oil
- 1 lb. ground bison
- 1 medium onion diced
- 5 medium anaheim chilis diced
- 3 cloves garlic minced
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. cumin powder
- 1 T. chili powder
- 1 T. smoked paprika
- 1/2 tsp. black pepper
- 1/4 tsp. ground cloves
- 1 14 oz. can diced tomatoes
- 2 T. tomato paste
- 2 14 oz. cans chicken broth
- 1 can chipotle peppers (as needed)
- 2 15 oz. cans black beans
- Heat oil in a 6 quart Dutch oven. Add ground meat, diced onion, peppers, and garlic.
- Cook until meat is browned, then and add salt and spices.
- Stir in diced tomatoes, tomato paste, and chicken broth. Add sauce from the chipotle peppers can, one tablespoon at a time, until you achieve the right spiciness. I almost used the whole can, but I'm a little crazy! Simmer over low heat for 30 minutes.
- Stir in the black beans, cover, and simmer for an additional 30 minutes, over low heat.
- Serve in a bowl, topped with sour cream, shredded cheese, and diced onions. And don't forget the tortilla chips!