Looking for a delicious meat-based chili? This bison chili is packed with flavor and some subtle heat for a truly tasty dinner. Eat it as is or pair it with spaghetti noodles and you’ll have dinner everyone will be raving about. Except for maybe your kids, because let’s be honest. Their palettes aren’t exactly … varied. So maybe just make them the spaghetti noodles and savor the chili for yourself.
I know, I know. A meat-based chili recipe after I just got done professing my love for bean-based chilis. But hear me out. It’s really delicious and it’s made with bison and did I say it’s delicious?
If you’re still on Team Bean when it comes to chili, this recipe for slow cooker lentil and bean chili is an absolute must.
And if you’re a Team Gimme All The Meat when it comes to your chili, scroll down. If you can’t (or don’t want to) find bison in the store, feel free to swap with ground beef or ground turkey. Both would be great in here, too. This was my first time really cooking with bison and I have to say that I’m pleasantly surprised! It cooks just like ground beef and adds such a lovely flavor to the dish.
I can’t say that my kids liked this one, but at least they tried it.
I also got yelled at for serving it with spaghetti noodles because everyone knows that spaghetti requires sauce. Tomato sauce, that is. And absolutely not, under any circumstance, does it go with chili. Or olive oil. Or anything else for that matter.
Pretty sure the entire city of Cincinnati would disagree with that statement.
(I, on the other hand, do not disagree with the kids. Spaghetti with tomato sauce is truly the best way to eat spaghetti ever.)
All of that to say, feel free to serve your chili with whatever you like. The hubs enjoyed his over spaghetti. I enjoyed mine plain. You could also serve with some cauliflower rice to keep it low carb, or serve over rice.
Do whatever feels right to you.
- 1 tbsp avocado or olive oil
- 1 lb. ground bison ground beef or turkey
- 1 onion chopped
- 1 bell pepper chopped
- 1 15 oz can tomato sauce
- 1 15 oz can petite diced tomatoes
- 1 cup broth or water I used chicken
- 3 cloves (1.5 tsp) garlic minced
- 2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 – 1 tsp cayenne pepper optional
- Heat oil in a large pot over medium-high heat. Add in onions and bell pepper and saute for 5 minutes, stirring occasionally.
- Add ground bison and garlic and cook until browned, about 7-10 minutes.
- Add in tomato sauce, diced tomatoes, broth (or water) and all spices.
- Bring to a boil, then lower heat to a simmer. Cook for 20-25 minutes.
- Serve as is, on top of spaghetti noodles, riced cauliflower, or whatever else tickles your fancy!