This Bison Chili has it all! It is perfectly warming when cooler weather hits and has a deep, rich flavor. It also has just the right amount of spice but can be toned down for those who prefer milder chili.
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. Who knows, maybe one of these days I will!
Why This Recipe Works
Good homemade Bison Chili isn't difficult to make, you just need about an hour or two, and some simple ingredients.
This recipe is pretty flexible too! If you don't have bison meat, you can use beef or turkey. If you prefer your chili mild, you can tone down the spices or skip the chipotle peppers.
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 making it too mushy. And who wants mushy chili, am I right?
How to Make Bison Chili
Step 1 | Cook Ground Beef
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.
Step 2 | Add Sauce Ingredients
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!
Step 3 | Simmer/Add Beans
Simmer over low heat for 30 minutes, then add black beans. Cover and simmer for an additional 30 minutes over low heat. Serve with a dollop of sour cream and tortilla chips.
You can serve bison chili 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 by chance you end up with leftovers, serve the chili over some nachos. Trust me, you'll be everyone's hero!
Another option is to serve it over Mexican rice. It makes for a quick and satisfying meal!
Yes, chili freezes very well. Just pour the remaining chili in a large freezer bag and freeze up to 3 months or longer! Place the bag in a bowl and defrost overnight in the refrigerator.
If you prefer not to wait, place the bag in a bowl of hot water until it's no longer frozen. Pour the chili into another bowl, cover with a paper towel, and microwave.
You can also reheat the frozen chili in a saucepan, once it's pourable.
Expert Tips
- Although this is a "Bison Chili" recipe, you can easily use any other game meat, beef, or even turkey.
- 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.
Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
Spicy Bison Chili Recipe
Ingredients
- 2 tablespoon vegetable oil
- 1 lb. ground bison
- 1 medium onion diced
- 5 medium anaheim chilis diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon ground cloves
- 1 14 ounce canned diced tomatoes
- 2 tablespoon tomato paste
- 2 14 ounce canned chicken broth
- 1 can chipotle peppers (as needed)
- 2 15 ounce canned black beans
Instructions
- 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.
- Simmer over low heat for 30 minutes, then add black beans. Cover and simmer for an additional 30 minutes over low heat. Serve with a dollop of sour cream and tortilla chips.
Notes
- Although this is a "Bison Chili" recipe, you can easily use any other game meat, beef, or even turkey.
- 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.
Leave a Reply