Great American Bison Chili Bowl Recipe

Prep

Finely dice the yellow onion and green bell pepper. Mince the garlic. Drain and rinse the canned kidney beans. Measure out spices and set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon olive oil.

When the oil shimmers, add the diced onion and bell pepper. Sauté for 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Add the ground bison to the pot. Break it up with a spoon and cook 6–8 minutes until browned and no longer pink. Bison is lean—cook until just browned and any excess moisture evaporates.

Stir in the tomato paste and cook 1–2 minutes to toast and deepen flavor.

Add the diced tomatoes (with their juices), drained kidney beans, and 1 cup of beef or bison stock. Stir to combine.

Add chili powder, ground cumin, smoked paprika, brown sugar, salt, black pepper, and red pepper flakes if using. Stir well to incorporate.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until flavors meld and chili thickens. If it becomes too thick, add up to 1/2 cup more stock or water.

Taste and adjust seasoning. Add lime juice if using to brighten flavors and more salt or chili powder as needed.

While the chili simmers, shred the jack and cheddar cheeses if not pre-shredded. Thinly slice the green onions on the diagonal, separating white and light-green rings from the dark-green tops for garnish.

When ready to serve, ladle the hot chili into bowls and evenly top each bowl with equal portions of shredded jack and cheddar cheese so they melt on contact. Spoon a dollop (about 1 tablespoon) of sour cream on each bowl if desired and sprinkle with sliced green onions (use the dark-green tops for garnish and the whites for extra flavor).

Preheat oven to 350°F (175°C). Place Baci rolls on a baking sheet and brush the cut or tops lightly with softened butter.

Warm rolls in the oven for 6–8 minutes until heated through and slightly golden. Alternatively, toast lightly under a broiler for 1–2 minutes—watch closely to avoid burning.

Serve one warm Baci roll alongside each bowl of chili. Optionally split rolls for easier dipping.