Bison Chili Recipes

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OUT OF THE VAULT - BISON CHILI



Out of the Vault - Bison Chili image

You asked for it and so we brought it back. Try this amazing bison chili recipe straight out of the Great Range Bison recipe vault for dinner tonight.

Provided by Great Range Bison

Categories     Main Course

Time 1h25m

Number Of Ingredients 15

3 lbs (3 packages) ground bison meat
2 large onions (- chopped)
16 oz can peeled tomatoes
25 oz can kidney beans
25 oz can chili beans
4 cups ketchup
1 teaspoon garlic (- minced)
2 teaspoons cilantro (- chopped)
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon black pepper (- freshly ground)
1 teaspoon thyme
1/2 teaspoon powdered mustard
salt and pepper (- to taste)
chopped jalapeño peppers (- to taste)

Steps:

  • Brown the bison in a large skillet over medium-high heat, season with salt and pepper as desired.Optional Step: add onions to bison and cook until tender.
  • In a large pot (or Crock Pot) add the ground bison, onions, tomatoes, chili beans, kidney beans, ketchup, garlic, cilantro, chili powder, cayenne pepper, black pepper, thyme and powdered mustard. Stir to combine.
  • Simmer at medium heat on stove top (or in Crock Pot on low heat) for at least 1 hour, stirring occasionally.

BISON CHILI FROM SCRATCH



Bison Chili from Scratch image

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.

Provided by Devon

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 12h40m

Yield 8

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 28.3 g, Cholesterol 43.6 mg, Fat 9.5 g, Fiber 10.4 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 271.3 mg, Sugar 5 g

BISON CHILI



Bison Chili image

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

1 pound cubed or coarsely ground bison meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BISON CHILI



Bison Chili image

I am not too much of a soup maker, in fact this recipe was created from my first attempt at ever making chili. It's simple with some room open for improvement, so please post suggestions and let me know what you think of it.

Provided by Dave Oh

Categories     Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs ground buffalo meat
1 medium yellow onion (diced)
1 medium green bell pepper (diced)
2 teaspoons garlic (minced)
1/2 cup mushroom (optional, diced)
40 ounces kidney beans
56 ounces whole canned tomatoes
28 ounces crushed tomatoes
2 stalks celery (diced)
2 tablespoons chili powder
1/2 cup dry white wine
salt (to taste)
pepper (to taste)

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



Bison Chili image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 1/2 gallons

Number Of Ingredients 13

4 cups diced onions
1 roasted poblano, seeded and diced
1/2 cup diced celery
2 cups diced bell peppers
1/2 cup minced garlic
2 1/2 pounds ground Bison
9 ounces dark chili powder
1 tablespoon cumin
1 tablespoon cayenne pepper
One 10-pound can diced tomatoes
One 5-pound can kidney beans
One 5-pound can black beans
24 ounces tomato-vegetable juice

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.

HEALTHY BISON CHILI



Healthy Bison Chili image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

3 poblano peppers, seeded and diced
2 medium onions, diced
2 teaspoons vegetable oil
2 pounds lean ground bison
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can red kidney beans, drained and rinsed
One 15.5-ounce can white hominy, drained and rinsed
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional

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



Slow Cooker Bison Chili image

Rich bison adds flavor to this easy slow cooker chili.

Provided by Becca Miller

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 6h15m

Yield 6

Number Of Ingredients 12

1 pound ground bison
1 (15 ounce) can chili beans
1 (14.5 ounce) can chili-ready diced tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup chopped onion
1 green bell pepper, chopped
1 tablespoon ground cumin
2 teaspoons chili seasoning
2 teaspoons 1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 (8 ounce) package elbow macaroni

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.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 50.8 g, Cholesterol 54 mg, Fat 8.3 g, Fiber 7.2 g, Protein 29.9 g, SaturatedFat 2.8 g, Sodium 1015.9 mg, Sugar 5.3 g

BISON CHILI (NO BEANS)



BISON CHILI (NO BEANS) image

Categories     Soup/Stew     Beef     Pepper     Stew     Low Carb     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free

Yield 3 servings

Number Of Ingredients 14

1 Tbs olive oil
1/2 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, sliced
1 3/4 lb ground bison
2 tsp ground cumin
2 tsp chili powder
2 tsp thyme
1 tsp cayenne pepper
1 tsp smoked paprika
1 (12 oz) jar organic salsa (chipotle & garlic)
1 (8 oz) can fire-roasted diced tomatoes
1 fresh diced jalapeno pepper
2 tsp sea salt

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.

HEALTHY BISON CHILI



Healthy Bison Chili image

Make and share this Healthy Bison Chili recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

2 teaspoons vegetable oil
2 lbs lean ground buffalo meat
3 poblano peppers, seeded and diced
2 medium onions, diced
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 garlic cloves, minced
1 (14 1/2 ounce) can whole fire-roasted tomatoes, crushed by hand
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can red kidney beans, drained and rinsed
1 (15 1/2 ounce) can white hominy, drained and rinsed
1 (8 ounce) container low-fat sour cream (optional)
1/2 cup shredded low-fat cheese (optional)
1/2 cup fresh cilantro leaves (optional)
1/2 medium red onion, finely chopped (optional)
lime wedge, for serving (optional)
1 avocado, diced, for serving (optional)

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.

Nutrition Facts : Calories 456.2, Fat 7, SaturatedFat 1.4, Cholesterol 69.7, Sodium 858.9, Carbohydrate 55, Fiber 18, Sugar 5.4, Protein 46.2

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