Bison Chili Recipe

Prep

Dice the onion and bell peppers into roughly 1/4–1/2" pieces so they break down while simmering. Mince the garlic. Drain and rinse the canned beans. Measure out spices and open tomato cans.

Brown the bison

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the ground bison in an even layer and let it sear undisturbed for 2 minutes to develop color. Break the meat up with a spoon and continue cooking until no pink remains, about 5–6 minutes. Use a slotted spoon to transfer excess liquid/fat if the bison releases a lot of moisture — you want browned bits in the pot but not a pool of fat (bison is lean).

Cook aromatics

Push the browned bison to one side of the pot (or remove briefly). Add the diced onion and bell peppers to the cleared space with the remaining 1/2 tablespoon oil if needed. Sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the chili base

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, red pepper flakes (if using), salt, and black pepper. Stir to coat the meat and vegetables and toast the spices 30–45 seconds.

Add tomatoes and liquids

Pour in the crushed tomatoes, diced tomatoes with juices, and 1 cup beef or bison broth. Scrape up any brown bits from the bottom of the pot. Add the drained kidney and black beans and the bay leaf. Stir to combine.

Simmer

Bring the chili to a gentle simmer over medium heat. Once simmering, reduce heat to low to maintain a low steady simmer. Partially cover and simmer for 30–40 minutes, stirring every 8–10 minutes, until the flavors meld and the chili thickens. If it becomes too thick, add up to 1/2 cup additional broth or water.

Finish

Stir in 1 tablespoon apple cider vinegar and adjust seasoning: taste and add more salt, pepper, or sugar/maple to balance acidity if needed. Remove and discard the bay leaf.

Serve

Ladle the chili into bowls (a cup-sized serving is about 1 cup). Garnish with chopped cilantro, a dollop of sour cream, shredded cheddar, and a lime wedge on the side if desired. Chili keeps well in the refrigerator for 3–4 days and freezes for up to 3 months.