Game-Day Bison Chili: The Two-Cut Bowl That Feeds a Crowd

Football Sundays, chilly evenings, and a big pot on the stove. October is chili season. This recipe uses two cuts instead of one: lean ground bison for that classic texture, plus cubed bison chuck roast that simmers until it's fork-tender. The result is a bowl with real depth and the bold flavor bison is known for.

Serves: 8 | Prep: 25 min | Cook: 2.5–3 hrs

Ingredients

• 2 lb Ground Bison Meat
• 2 lb Bison Chuck Roast, cut into ¾-inch cubes
• 2 tbsp neutral oil
• 1 large yellow onion, diced
• 1 poblano pepper, diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne (optional)
• 1 (12 oz) dark beer or 1½ cups beef broth
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tbsp unsweetened cocoa powder
• 2 (15 oz) cans kidney or pinto beans, drained (skip for Texas-style)
• Salt and pepper to taste

Instructions

1. Sear the chuck. Pat the cubes dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear in batches until browned on all sides. Set aside.
2. Brown the ground. Lower the heat to medium and add the ground bison. Cook just until no longer pink, about 5 minutes. Bison is lean, so there's no need to drain.
3. Build the base. Add the onion and poblano and cook for 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
4. Bloom the spices. Add the chili powder, cumin, paprika, oregano, and cayenne. Stir for 1 minute until fragrant.
5. Deglaze and simmer. Pour in the beer and scrape up the browned bits. Add the tomatoes, broth, cocoa, and seared chuck. Bring to a boil, then cover and hold at a gentle simmer for 2–2.5 hours, until the chuck is tender.
6. Finish. Stir in the beans and simmer uncovered for 30 minutes to thicken. Taste and adjust the salt.

Bison Tips

• Low and slow wins. A hard boil tightens lean meat. Keep it at a lazy bubble.
• Make it a day ahead. Chili tastes even better on day two.
• Slow cooker option: Do steps 1–4 on the stove, then cook on LOW for 7–8 hours. Add the beans for the last hour.

Top it like a pro: shredded cheddar, sour cream, pickled jalapeños, green onions, and crushed tortilla chips.

Stock up for the season. Keep a few packs of Ground Bison and a Chuck Roast in the freezer, and you're always one pot away from game day.

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