Best Bison Chili Recipes

BISON CHILI

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

HEALTHY BISON CHILI

Steps:

• Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

SLOW COOKER BISON CHILI

Steps:

• Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

BISON CHILI FROM SCRATCH

Steps:

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

BISON CHILI

Steps:

• In a large cooking pot, sautee meat, onion, pepper, garlic and mushrooms.
• Once meat is browned, lower to medium-low heat and add tomatoes, then the rest of the ingredients.
• Stir about every 3-5 minutes, making sure to not let any of the ingredients sit at the bottom of the pot.
• After about 1 1/2- 2 hours chili should be ready to serve.

BISON CHILI

Steps:

• Saute onions, poblanos, celery, bell peppers, and garlic until translucent. Add meat and saute together. Mix together chili powder, cumin, and cayenne pepper and add to meat and vegetable mixture. Add diced tomatoes, kidney beans, and black beans. Add tomato-vegetable juice. Let simmer for 40 minutes, stirring occasionally.

BISON CHILI (NO BEANS)

Steps:

• 1. Heat a heavy bottomed soup pot over medium-high heat. When the pan is hot, add olive oil. 2. Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes. 3. Next, add ground bison, cumin, thyme, cayenne pepper, paprika, and chili powder. 4. Stir while this cooks, about 5 to 6 minutes. 5. Pour in salsa, tomatoes, jalapeno pepper and salt. 6. Simmer for at least 1 hour.

BACON-BISON CHILI

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 7 minutes. Drain bacon slices on paper towels; retain grease in the skillet.
• Heat olive oil in a large pot over medium heat. Add ground buffalo and vinegar. Cook and stir until browned, 5 to 7 minutes. Add the bacon.
• Put onions in the skillet with the reserved bacon grease. Cook patiently over medium-low heat until deeply browned, 20 to 30 minutes.
• Stir crushed tomatoes, diced tomatoes, and garlic cloves into the pot with the buffalo and bacon. Add the browned onions, pinto beans, red pepper flakes, salt, sage, fennel seeds, and cumin. Stir regularly over low heat until flavors have combined, about 1 hour.

COLORADO BISON CHILI

Steps:

• Combine all ingredients in crock-pot and cook on low for 7 hours.
• Serve with fresh cilantro, sour cream, diced red onion and shredded cheddar cheese.

GHOST PEPPER BISON CHILI WITH QUINOA

Steps:

• Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
• Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
• Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
• Top each serving evenly with avocado, sour cream, and Cheddar cheese.

BISON COCOA CHILI

Steps:

• Mix spices w tomatoes. Put tegu bison, squash, peppers, and onions in pot. Cover with liquid. Cook 4-6 hours. CAN add 3-4 carrots.

HEALTHY BISON CHILI

Steps:

• Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard.
• Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes.
• Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocado, if desired.

PUFFY TACOS WITH BISON CHILI

Steps:

• TO MAKE THE BISON CHILI: Heat the oil in a large skillet or Dutch oven set over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Stir in the garlic and cook for about 1 minute more. Add the bison, along with the poblano and jalapeño chiles, cumin, coriander, ground chiles, chili powder, the 1 teaspoon salt, and black pepper and cook until the meat is lightly browned, 10 to 15 minutes. Add the crushed tomatoes, beer, and tequila, bring to a simmer still over medium heat, and simmer uncovered for 25 to 30 minutes. Meanwhile, in a small heavy-bottomed skillet set over medium heat, stir together the fish fry seasoning or corn flour and butter and cook, stirring constantly, for about 5 minutes. Stir the butter mixture into the chili and cook for about 5 minutes, until it thickens slightly. Keep warm until ready to serve.
• TO MAKE THE PUFFY TACOS: Combine the masa mix, the 1 1/2 teaspoons salt, and the 2 1/4 cups warm water in a large bowl; mix with your hands until a smooth dough forms. Roll hunks of dough into balls about the size of ping-pong balls. If using a tortilla press, first line it with plastic-slit both sides (but not the bottom) of a quart-size plastic sandwich bag to create a large rectangle. Cover the bottom of the tortilla press with half of the plastic rectangle (seam toward the hinge of the press) and set a dough ball on top. Fold the other half of the rectangle over the dough and close the press with firm pressure. (The tortilla should be about 1/8 inch thick.) If you don't have a tortilla press, cut a plastic bag as above, lay a dough ball on one side of the cut plastic bag, cover it with the other, and use a heavy skillet to press out tortillas.
• Heat 2 inches of oil in a large, deep skillet or saucepan until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, set tortillas, 1 at a time, in the hot oil. Use a long-handled spatula to ladle hot oil over the top of the tortilla as it puffs up. (It should take about 10 seconds.) Once the tortilla has puffed, flip it over. With tongs, push it to the side of the pan and wedge it gently in place. At the same time, using the edge of a spatula to press lightly in the tortilla's center, make an indentation that will allow you to fold it into a taco shape. With tongs, remove the fried tortilla and set it on paper towels to drain and cool slightly. Repeat with the remaining tortillas. (If shaping the tortillas into tacos seems like too much hullabaloo, just leave them flat, cover them with toppings, and eat them that way.)
• TO ASSEMBLE AND SERVE THE PUFFY TACOS: As soon as the folded tacos are cool enough to handle, fill with a spoonful of bison chili and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, and shredded cheese. Eat immediately with both hands. Forks and knives work, too, but it's not nearly as much fun or as messy. No matter what, make sure you've got plenty of napkins on hand.
• Puffy tacos are not just for meat eaters. Cook up a batch of refried black beans, without the bacon, of course (page 161), for vegetarians and fill the tacos with the bean mixture, topping with desired garnishes. Others can eat the beans as a side. Other side dish possibilities include Rosa's Mexican Rice (page 161).
• The chili can be made up to 2 days in advance and refrigerated, or frozen for up to 3 weeks. The masa dough can be made 24 hours in advance, rolled into balls, wrapped, and refrigerated. Shaping and frying the tortillas is best done at the last minute: when puffy tacos are stone cold and old, you probably won't want to eat them.
• Keep an eye on the oil's temperature as you fry the tortillas. If it gets too hot they'll burn and likely splatter enough to burn you, too. If the oil gets too cool, it produces soggy, greasy tacos. Periodically check the temperature with a deep-fat thermometer and adjust the heat as needed.

TEXARADO BISON CHILI

Steps:

• Sauté onions in olive oil over medium heat for three minutes, then add cumin, coriander, chili powder and sauté an additional two minutes.
• Deglaze pan with bottle of beer, then add tomatoes, adobo sauce, and coffee. Bring to low boil and simmer for at least two hours.
• Add the beans and simmer an additional 30 minutes.
• Although completely optional, I like to roast the poblano over an open flame, turning until all the skin is charred black. Let cool then peel skin, remove seeds, and dice the pepper. This fills the kitchen with a wonderful aroma and gets me excited for the chili to come.

SPICY BISON CHILI RECIPE - (4/5)

Steps:

• 1. Boil 5 tomatoes until skin can be peeled off. 2. In a large cast iron dutch oven, saute onions in butter until they begin to get translucent. Add ground bison and crushed garlic. Chop peppers as meat browns. 3. Add chopped red and Poblano pepper to meat mixture. Cook peppers approximately halfway. Stirring occasionally. 4. Chop tomatoes and remove the hard parts inside the tomato. Add to meat and peppers mixture. 5. Add beer, tomato paste, seasonings, beans, chipotles in adobo, and enough beef stock to cover the ingredients. 6. Let simmer for 15-30 minutes or until you get hungry and can't stand the smell any longer. 7. Serve with fresh cilantro, a dollop of sour cream, some cheese and crushed tortilla strips. A beer, glass of milk or glass of water will be required to finish this meal. Note: You can adjust all spices and herbs to suit your tastes, and swap out bison for beef if you can't get bison. My numbers above are estimations of what we added. If you don't want this to be quite so spicy, swap the Poblano for a regular green pepper and use half or none of the chipotles in adobo.

BISON CHILI

Steps:

• Sauté onions and garlic in olive oil in large heavy pot over medium-high heat until onions are soft. Add the bison meat and cook, breaking up the clumps with a large wooden spoon. When all the pink is gone, add the spices and cook about 2 minutes more. Add the tomatoes and then add water, just enough to cover. Start with 11/2 cups, and then add more later if it becomes necessary. Bring to a boil, re - duce heat to low and simmer, loosely covered, for 1 hour. Add poblanos and cook 30 minutes more. Remove from heat and stir in lime juice. Add salt and pepper to taste. Eat over brown rice or other grain of choice. Garnish with a sprinkling of cilantro and diced avocado.

SLOW COOKER BISON CHILI

Steps:

• Crumble and brown bison in skillet (add a little olive oil if needed, bison can be very lean)
• Add the cooked bison and all the remaining ingredients to the crock
• Cover and cook on high for 3-4 hours or low for 6-8