Ingredients
Scale
- 1.5 lbs Ground Bison: The star of the show. Look for good quality ground bison, often found near other ground meats or in the freezer section.
- 1 tbsp Olive Oil or Avocado Oil: For browning the bison and sautéing vegetables.
- 1 Large Yellow Onion: Finely chopped (about 1.5 cups). Provides a sweet and savory base.
- 1 Red Bell Pepper: Seeded and chopped (about 1 cup). Adds sweetness and color.
- 1 Green Bell Pepper: Seeded and chopped (about 1 cup). Adds a slightly grassy note and color contrast.
- 4–6 Cloves Garlic: Minced (about 2 tablespoons). Essential aromatic. Adjust to your garlic preference.
- 1–2 Jalapeños (Optional): Seeded and finely minced. For a kick of heat. Remove seeds and membranes for less heat, or omit entirely for a mild chili.
- 3 tbsp Chili Powder: Use a good quality blend. This is the backbone of the chili flavor.
- 1 tbsp Ground Cumin: Adds earthy warmth.
- 1 tsp Smoked Paprika: Lends a subtle smokiness that complements the bison.
- 1 tsp Dried Oregano: Preferably Mexican oregano if you have it, but standard works fine.
- 1/4 – 1/2 tsp Cayenne Pepper (Optional): Adjust according to your desired heat level. Start small, you can always add more later.
- 1 tsp Kosher Salt: Or to taste. Remember you can adjust seasoning at the end.
- 1/2 tsp Black Pepper: Freshly ground preferred.
- 1 (28 oz) Can Crushed Tomatoes: Provides thickness and rich tomato flavor. Fire-roasted adds another layer of flavor if available.
- 1 (15 oz) Can Diced Tomatoes: Undrained. Adds texture. Again, fire-roasted is a great option.
- 1 (6 oz) Can Tomato Paste: Concentrates the tomato flavor and helps thicken the chili.
- 1 (15 oz) Can Kidney Beans: Rinsed and drained. Classic chili bean.
- 1 (15 oz) Can Black Beans: Rinsed and drained. Adds a different texture and visual appeal.
- 1 cup Beef Broth or Bison Broth: Low sodium preferred. Adds liquid and depth of flavor.
- 1 tbsp Worcestershire Sauce: Adds umami complexity.
- 1 Bay Leaf: Infuses a subtle herbal background note (remember to remove before serving!).
- Optional additions: 1 cup frozen corn (add during the last 30 minutes), 1-2 tsp cocoa powder or 1 oz unsweetened chocolate (adds depth), 1 tsp brown sugar or maple syrup (balances acidity).
- For Serving (Suggestions): Shredded Cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, diced avocado, crushed tortilla chips, cornbread.
Instructions
- Brown the Bison (Recommended): Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Bison is lean, so you may not need to drain much fat, but drain any excess if necessary. Transfer the browned bison to the insert of your slow cooker (minimum 6-quart size recommended). Do not clean the skillet yet.
- Why brown? This step develops crucial flavor through the Maillard reaction, creating a richer, deeper taste in the finished chili that you won’t get by adding raw meat directly to the slow cooker.
- Sauté Aromatics: Add the chopped onion and bell peppers (red and green) to the same skillet used for the bison (add a touch more oil if needed). Sauté over medium heat until the vegetables begin to soften, about 5-7 minutes.
- Bloom Spices: Add the minced garlic and optional jalapeño to the skillet and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook, stirring constantly, for about 30-60 seconds until the spices are fragrant. This step, called “blooming,” toasts the spices and intensifies their flavor.
- Deglaze (Optional but Recommended): Pour about 1/4 cup of the beef broth into the hot skillet and scrape the bottom with a wooden spoon to lift any browned bits (fond). These bits are packed with flavor!
- Combine in Slow Cooker: Transfer the sautéed vegetable and spice mixture (including the deglazing liquid) to the slow cooker with the browned bison.
- Add Remaining Ingredients: Add the crushed tomatoes, diced tomatoes (undrained), tomato paste, rinsed and drained kidney beans, rinsed and drained black beans, the remaining beef broth, Worcestershire sauce, and the bay leaf. If using optional cocoa powder/chocolate or brown sugar/maple syrup, add them now.
- Stir and Cook: Stir everything together thoroughly to ensure ingredients are well combined. Secure the lid on the slow cooker.
- Slow Cook: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Low and slow is generally preferred for chili, as it allows more time for the flavors to meld and the bison to become exceptionally tender. If adding frozen corn, stir it in during the last 30 minutes of cooking time.
- Final Seasoning: Once the cooking time is complete, remove the bay leaf. Stir the chili well and taste. Adjust seasonings as needed – add more salt, pepper, chili powder, or cayenne pepper to reach your desired flavor profile and heat level. If the chili seems too thin, you can let it simmer with the lid slightly ajar on the HIGH setting for another 20-30 minutes, or thicken it using one of the methods described in the tips section below.
- Serve: Ladle the hot bison chili into bowls and serve immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450