Go Back
–+ servings
A bowl of bison chili topped with cheese and jalapeno peppers
Print Pin
5 from 2 votes

Bison Chili Recipe

This authentic bison chili is made with easy homemade ancho paste, and a dash of Mexican cinnamon. Serve with chips, jalapenos, and a crisp beer on a cool Autumn night, and this is sure to become one of your favorite ground bison recipes!
Course Salad Recipes
Cuisine Texas Cooking
Keyword bison, bison chili, buffalo chili, homemade chili, recipe, Texas cooking
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 545kcal
Author Sarah Penrod

Ingredients

  • 2 lbs. Bison Ground Meat
  • 1 T. Bacon Fat saved from your morning bacon, may substitute neutral flavored oil
  • 1 T. Kosher Salt
  • 1 t. Onion Powder
  • 1 t. Freshly Cracked Black Pepper
  • 1 t. Espresso Powder or Instant Coffee Powder optional
  • 1 Jalapeno Pepper small dice
  • 1 Serrano Pepper small dice (remove seeds for milder flavor)
  • 3 T. Tomato Paste
  • 1 Can Petite Diced Tomatoes
  • 4 Garlic Cloves pressed through garlic press or minced
  • 1 T. Mexican Oregano
  • 1 T. Texas Chili Powder Mexene or Gebhardt's is my favorite brands
  • 1/4 t. Cinnamon
  • 1/4 Cumin
  • 1/4 t. Allspice
  • 1 T. Onion Powder
  • 3 T. Fresh or Jarred Mole Paste available in the mexican food area of the supermarket
  • 1 t. Salt
  • 2 T. Fresh Ancho Paste Made from 3 dried ancho peppers, as shown in the blog post
  • 1 Quart Beef Broth and Additional Broth or Water

To Finish:

  • 3 Shakes of Tabasco Pepper Sauce
  • 1 t. Cornstarch diluted in 1/4 c. Water

Finishing Spices (added right before serving to brighten the flavors)

  • 1/4 t. Cinnamon
  • 1/4 t. Allspice
  • 1/2 t. Onion Powder
  • Salt to Taste

Top With:

  • 2 c. Freshly Shredded Longhorn Cheddar
  • 1/2 c. White Onion small dice
  • Pickled Jalapenos
  • Corn Chips or Fritos
  • Or Your Favorite Chili Toppings

Instructions

  • In a heavy-bottomed stockpot or enamel pot, brown the meat. When seared, drain the fat and juices and return to the stove.
  • Add the bacon fat, salt, onion powder, pepper, and espresso or coffee powder (optional) to the meat and toss well. Chop the meat finely to get that smooth chili consistency. It will continue to break down when the stock is added.
  • Ancho paste is made by pouring boiling water over 4-5 dried ancho peppers. Let the peppers absorb the water and reconstitute. Remove the stems and shake out the seeds reserving only the flesh of the peppers. Blend it well in a blender or food processor with a little salt and a splash of the water from the pepper soak. This puree keeps 1-2 weeks in the refrigerator.
  • To the cooking meat add the fresh diced peppers and saute over medium-high heat. Cook for 4 minutes, lowering the heat if necessary.
  • Add into the pot the tomato paste, canned tomatoes, 4 garlic cloves, Mexican oregano, mole paste, ancho chili puree, all the spices (besides the finishing spices), and beef broth. Stir well and bring to a simmer. Simmer 30 minutes, adding 1/2 c. water when necessary.
  • To finish add the tabasco for brightness, and the cornstarch mixed in water. Bring to a simmer to thicken.
  • Stir in the finishing spices. Season to taste, and serve with your favorite chili toppings.

Nutrition

Serving: 1g | Calories: 545kcal | Carbohydrates: 36g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 114mg | Sodium: 1500mg | Fiber: 2g | Sugar: 26g