Bison Chili from Scratch

Lean grass-fed bison, a bold spice blend, and slow-cooked goodness combine in this bison chili from scratch. An adaptation of a web recipe that approximates the 'little-brown-bag' spice mix using all-natural ingredients.


Recipes · Soups, Stews and Chili Recipes · Chili Recipes


Prep Time: 20 mins
Cook Time: 4 hrs 20 mins
Total Time: 12 hrs 40 mins
Additional Time: 8 hrs
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • ½ pound dried red beans

  • ¼ cup vegetable oil

  • 1 large onion, diced

  • 6 cloves garlic, minced

  • 1 ½ pounds ground bison

  • 8 medium tomatoes, finely chopped, with liquid

  • 2 tablespoons red pepper flakes, or more to taste

  • 4 teaspoons ground cumin

  • 3 teaspoons dried oregano

  • 1 teaspoon chili powder, or more to taste

  • 1 teaspoon sea salt

  • 1 teaspoon ground white pepper

  • 1 teaspoon paprika

  • 1 cup water

  • 2 tablespoons masa flour, or more as needed


Directions

  1. Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.

  2. Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.

  3. Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.

  4. Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.

  5. Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.

  6. Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

Cook's Notes:

Do not salt the bean water; it will make the beans cook more slowly.

Use bison suet in place of vegetable oil, if you have it.

Cut the kernels from leftover corn on the cob and add about 1 cup when you add the beans.


Nutrition Facts (per serving)

Nutrition Facts
286 Calories
10g Fat
28g Carbs
24g Protein


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