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    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 min
    Cook:
    120 min
    Total:
    140 min
    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 tsp smoked paprika
    • 0.50 tsp salt
    • 0.25 tsp black pepper
    • 2 can diced tomatoes, undrained
    • 2 cup beef broth
    • 2 can kidney beans, drained and rinsed
    • 0.50 cup cheddar cheese, shredded
    • 0.25 cup cilantro, chopped

    Steps

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