Bison Chili

This Bison Chili is the perfect way to spice up your cold-weather cooking routine! Made with lean, flavorful bison and pantry staples, it only takes 40 minutes to make but tastes like it’s been simmering all day!

What Makes This Chili Recipe Different

• I love a chili for busy days, but beef can be heavy. Bison is leaner and gives a rich, sweeter flavor. It’s every bit as satisfying as traditional beef chili yet healthier. You’ll definitely want to add this dish to your rotation!
• This hearty yumminess is made mostly with pantry staples. Canned tomatoes, beans, and everyday spices make this an easy dinner to pull together without a massive grocery-store expedition.
• I’m a big fan of simple and useful. This recipe is simple to execute (in about 40 minutes), and so perfect for stretching out over the week. Use it for lunches or leftover dinners.

Cheryl’s Tested Notes & Tips

• Be gentle with that bison while browning it. It’s generally lean, so cook it just until no longer pink. Promise it’ll continue cooking while the chili simmers, and come out perfect and not undercooked.
• Garlic cooks much faster than meat and onion, so I always toss it in near the end of the browning step to keep it from burning and becoming bitter.
• My secret tip here is to add the chili powder, salt, pepper, and first portion of cumin into the browned bison BEFORE adding the tomatoes. There’s a good reason why: cooking them for about 30 seconds wakes up their flavor!
• It may seem like an insignificant detail, but simmer the chili uncovered. Evaporation gives the chili a thicker consistency. Just stir occasionally so nothing sticks to the bottom of the pot.

Ingredient Notes

• Bison is super flavorful, lean, and a little sweet. It’s a healthier alternative to other meats used in chili. But if bison really isn’t working for you, use ground beef or chicken.
• Use plain diced tomatoes for a milder version. I like the kick of heat when chilies are swimming in diced tomatoes. Definitely stick with crushed tomatoes, not plain tomato sauce, as it creates the thick base we want!
• The different beans add contrasting textures. Canned is better because there’s no need to soak or cook beans for hours! Pinto or black beans also work, by the way.

How To Make It

1. Brown the bison in a stock pot with the garlic and onions, then drain the grease.
2. Combine the bison, canned veggies and beans, and spices in the pot. Let the chili simmer before serving.

Serving Suggestions

• Creamy toppings. Come on, these are non-negotiable! Add shredded cheddar, sour cream, or Greek yogurt. Use dairy-free cheese or yogurt to keep the meal dairy-free.
• Finish it with epic garnishes. I love adding something fresh and crunchy to this chili. Avocado, green onion, cilantro, or sliced jalapeño are some of my go-tos.
• Cornbread or roasted corn salad. Being in the South, I’m a cornbread gal, and the sweetness really complements the chili’s smoky spices, while roasted corn tossed with lime juice, cilantro, and green onion adds freshness and a little natural sweetness. You can also add crushed corn chips on top; that tastes epically good!
• Classic potato. A huge fave in my house and a delicious option for cookouts. Spoon a generous heaping of the chili over a fluffy white or sweet potato (baked or grilled) and give all that thick, savory sauce somewhere delicious to go.

Storage & Make-Ahead

• Refrigerating: Let the chili cool, then store it in the fridge it for 3 to 4 days.
• Reheating: I warm up the chili in a saucepan over medium-low heat, stirring occasionally. Individual portions can be microwaved in short intervals. Remember to add a splash of water or broth if the chili has thickened too much.
• Freezing: Love a solid freezer meal, and this one keeps up to 3 months. I can thaw out portions or the rest of it if I plan to use it over a week.
• Making ahead: I’ve been able to make the entire chili 2 days before serving it. Those extra 2 days give the spices and tomatoes a chance to become even more flavorful.

Recipe FAQs

1. How do I keep ground bison from becoming dry? Avoid browning it until it becomes dark, crisp, or crumbly (yuck!). Cook until it’s no longer pink, then add the tomatoes and beans. The liquid in the chili will keep it nice and moist during the short simmer.
2. What does bison chili taste like? It tastes similar to beef but can have a slightly sweeter taste, and overall, is less fatty. The flavor is mild enough to work with chili ingredients while still giving the finished dish its tasty spin.

More Easy Chili Recipes You’ll Love

• Keto White Chicken Chili
• Slow Cooker Turkey Chili
• Vegan Chili
• White Bean Chili
• Boilermaker Chili