Big Red Bison Chili

Big Red Bison Chili is the ultimate dish for anyone who craves rich and bold flavors. This recipe is our version of a Texas Red No-Beans Chili.

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Big Red Bison Chili

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Category

Dinner

Cuisine

American

Author:

Greg Nott

Servings

8

Prep Time

15 minutes

Cook Time

60+ minutes

With a perfect blend of bison meat and traditional chili seasonings, such as chili powder, cumin, and garlic, it is a hearty and savory meal that will satisfy you. What truly sets it apart is bison meat’s subtle and sweet flavor that perfectly complements the spicy chili flavors. The slow-cooking process ensures that all the flavors are infused to perfection, resulting in a delicious and comforting chili bowl. Big Red Bison Chili is the way to go if you’re looking for a classic dish that will tantalize your taste buds and warm your soul.

While this recipe skips the beans, plenty of other veggies make for a vibrant and chunky experience. It starts with a classic mirepoix, pronounced meer-PWAH, onions, celery, and carrots.

Chili is not a science but an art that welcomes exploring!

Ingredients

Meat

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1 lb Ground Bison

](/products/ground-box?recipe_id=1477160) 12 Lbs. ∙ $213 22 Lbs. ∙ $367 30 Lbs. ∙ $473

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1 teaspoon salt

1/4 cup water

1 tablespoon olive oil

Veggies (mirepoix)

1/2 cup onion - chopped

1/2 cup carrot - chopped

1/2 cup celery - chopped

1 bell pepper - chopped (optional)

1 jalapeno pepper - chopped (optional)

The Red Stuff

1 can tomato sauce (15 oz)

1 can diced tomatoes (15 oz)

2 tablespoons tomato paste

Seasonings

2 teaspoons cumin

2 tablespoons chili powder

1 teaspoon minced garlic

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

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Directions

Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onions, carrots, and celery, mixing well. Sauté until the onion is soft and translucent. Adjust the heat to prevent the vegetables, particularly the onions from browning.

In a separate skillet, heat the olive oil over medium heat. Add the ground bison, salt, and water and cook, stirring occasionally, until the pink is gone.

Add the seasonings to the meat, stir, and cook for 1-2 minutes until fragrant.

Add the meat and seasonings to the vegetables and stir.

Add the diced tomatoes, tomato sauce, and tomato paste to the pot and stir to combine. Bring to a simmer.

Reduce the heat to low and let the chili simmer, uncovered for 1 hour, or more if you like, stirring occasionally.

Serve hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro. Enjoy!

Recipe Note

• This recipe scales up easily. Make a double or triple batch for when you invite the gang over to watch the big game.
• Bell peppers and jalapeno peppers are optional but are a welcome addition.
• Kick up the savoriness, also known as umami, with a tablespoon or two of Worcestershire sauce or some bouillon.
• We like to premix a large batch of all of the spices and have it readily available in the pantry. Then just add 4 tablespoons of the premixed chili seasoning to this recipe.

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