Dishbook

Sign in

Home My Cookbook

By Dan Doughkneeder

    • Tags:
  • #comfort
  • #southwestern
    • 0 Variations
    Prep: 20 min
    Cook: 120 min
    Total: 140 min
    Yield: 6 servings

    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.

    Ingredients

      2 tablespoon
    • oil
      • 1 cup
    • onion, chopped
      • 1 cup
    • bell pepper, diced
      • 1.50 pound
    • ground bison
      • 2 cloves
    • garlic, minced
      • 2 tablespoon
    • chili powder
      • 1 teaspoon
    • ground cumin
      • 0.50 teaspoon
    • smoked paprika
      • 0.50 teaspoon
    • salt
      • 0.25 teaspoon
    • 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.