Bison Chili

By Dan Doughkneeder

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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
Cook:: 120
Total:: 140
Yield:: 6

Ingredients

2 tbsp and oil
1 cup and onion, chopped
1 cup and bell pepper, diced
1.50 pound and ground bison
2 cloves and garlic, minced
2 tbsp and chili powder
1 tsp and ground cumin
0.50 tsp and smoked paprika
0.50 tsp and salt
0.25 tsp and black pepper
2 can and diced tomatoes, undrained
2 cup and beef broth
2 can and kidney beans, drained and rinsed
0.50 cup and cheddar cheese, shredded
0.25 cup 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.