This wholesome bison chili makes for an easy weeknight dinner. The recipe features ground bison, black beans, and a blend of aromatic spices. Effortlessly cooked in the oven, this hearty chili provides a satisfying, delicious meal that's perfect for cold nights.
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Why You'll Love This Recipe
- It's an easy weeknight dinner that takes very little effort. Once you sauté the aromatics and brown the meat, you just need to mix and toss it all in the oven to finish cooking.
- You'll use simple ingredients and pantry staples - canned tomatoes, herbs, and spices.
- Bison is nutrient-dense and a great source of protein, b vitamins, and various minerals such as zinc. That makes this classic chili recipe deliciously healthy.
What's in it?
- Ground bison is the main ingredient. It tastes meaty, robust, and delicious with a lean, rich flavor, making it a natural match for chili. Grass-fed bison is a particularly good choice, thanks to its nutritional profile.
- Beans provide bulk to the chili, helping to extend the bison. They're also rich in fiber and complex carbohydrates, as well as various micronutrients. While we love black beans in this chili, you can use just about any bean you want.
- Tomatoes lend acidity to the chili and also serve as the liquid portion.
- Aromatics include bell pepper, onion, and garlic. They lend sweetness and depth to this recipe.
- Chilies give this recipe its heat and its flavor. Using a wide variety of chili powders, canned chilies, and even sweet bell peppers. This combination gives a beautiful depth of flavor to the chili that you can't quite achieve when only using a single variety of pepper.
- Cocoa powder brings a subtle bittersweet note to the recipe that works well with chili's heat.
- Herbs and spices include coriander, cumin, and oregano. Coriander and oregano lend a bright herbal note with undertones of citrus, while cumin lends an earthy flavor.
- Olive oil gives the chili depth of flavor and allows you to build flavor even more by sautéing the aromatics and browning the bison meat. You can also use avocado oil, lard, bacon fat, tallow, or even refined coconut oil if you prefer.
Recipe Tips
- Adjust the heat to your liking. This chili has a mild to medium level of heat. If you prefer it hotter, add a little cayenne powder or increase the amount of chili powder.
- A variety of chilies makes a difference. While you can certainly make bison chili with any chili powder you find at the store. Using a wide variety of peppers results in better flavor and more depth
- For a thicker chili, consider halving the amount of broth you add. For a thinner, soupier version, increase the broth or amount of tomato sauce.
- Dry beans cooked from scratch give the chili a better flavor than canned. They're also less expensive. If you want to save time, you can still use canned. They're a savior on busy days.
Serving Suggestions
We like to serve bison chili on winter nights when cold weather gnaws at the door. I recommend ladling it into big bowls and serving it with sour cream, chopped fresh green onions, and chopped cilantro.
Grated cheddar cheese is a delicious accompaniment, and if you need more heat, you can add fermented hot sauce or sliced fresh or fermented jalapeños. Occasionally, I'll stir in a little fermented chili mash right at the end since it provides both heat and acidity.
I love to serve a fresh slaw or chopped vegetable salad on the side. This bell pepper salad goes well with chili, thanks to its sweet peppers and pops of citrus. This Cowboy Salad is also a good option.
Variations + Substitutions
If you don't have ground bison, you can substitute just about any other ground meat. Red meat works best, including ground beef, elk, and venison. If you don't have ground red meat, you can also substitute ground chicken or turkey; however, you will need to add a little more fat to the recipe to compensate for the poultry's leanness.
Pinto beans and kidney beans are excellent substitutes for black beans.
Instead of chipotle chilies, you can substitute green chilies, although you may wish to double the volume.
For a bean-free chili, double the amount of bison meat and omit the black beans.
If you don't have dried black beans, you can substitute 2 (15-ounce) cans of beans. Drain them in a colander and rinse them well before adding them to the pot.
If you'd like to add more vegetables to the chili, stir diced sweet potatoes or butternut squash into chili as it cooks.
You can use any chili powder you prefer if you do not have ancho or chipotle chili powders. These two, in combination, give particularly delicious depth to bison chili.
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Recipe Questions
Leftover bison chili can be stored in an airtight container in the fridge for up to 5 days. It can also be frozen in a tightly sealed, freezer-safe container for up to 6 months.
Transfer the chili to a medium saucepan, then stir in a tablespoon or two of water. Warm it over medium-low heat until it reaches 165 F. To reheat frozen chili, allow the container to thaw in the fridge overnight before warming on the stove,
Yes. If you want to make bison chili in a Crock Pot or other slow cooker, sauté the peppers, onions, and garlic together, and then brown the meat. Combine all the ingredients, including cooked beans, in the insert of your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Yes. Sauté the peppers, onions, and garlic together in olive oil, and then brown the meat. Transfer the meat mixture to the Instant Pot, the cooked beans, and all remaining ingredients. Only add a single cup of beef broth rather than two. Pressure cook for 90 minutes, allowing the pressure to release naturally for 10 minutes.
Brushjl says
Am too much of a wus to try bison, nit it was great with hanburger.
Gary Blough says
What is the purpose of step 1 heat oven to 275?
Jenny McGruther says
Hi Gary,
After the initial sauté, you cook the chili in the oven.