Bison Chili

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Who does’t love a great chili? This recipe is a large batch perfect for entertaining and you’ll still have left overs for lunch. The spices add wonderful flavor that you may punch up with heat, if you prefer a burn.


  • 3 T olive oil
  • 2 medium sized onions, chopped – I suggest at least one red onion for spiciness
  • 3 bell peppers, chopped – I suggest orange, yellow and green, since the red color of red peppers get lost in the tomato color
  • 4 garlic cloves, diced
  • 24 oz. bison
  • 2, 14.5 oz. cans of diced tomatoes – for more heat Kuner’s and Hunt’s both have chili tomatoes, jalapeño tomatoes and chipotle tomatoes
  • 2, 7.5 oz. can tomato paste
  • 2 T chili powder
  • 1 rounded T ground cumin
  • 1 rounded T dried oregano leaves
  • 1 t dried basil
  • 1/2 t red pepper flakes
  • 1/2 t pepper
  • Optional – 1, 15 oz., can of red kidney beans, rinsed and drained


  • Optional Toppings when served
  • Shredded Cheese
  • Sour Cream
  • Diced red onions


  • Optional Bottoms when served
  • A hollowed out bread bowl
  • Atop rice



  • In a large, 4 qt., sauce pan over medium head add oil, veggies and garlic.
  • As they cook down and become tender, add the bison. Cook until the meat is browned.
  • Transfer all to the slow cooker.
  • Add tomatoes, tomato paste, and all spices. Stir well.
  • Cook on low for 8-10 hours. You can cook on high for 4-5 but it’s significantly better when cooked on low.
  • Enjoy!
  • Tip = this recipe is sized for a 6-quart slow cooker.  You may need to scale the ingredient amounts if your slow cooker is smaller or larger.

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