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Bison Chili

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. —Donna Smith, Fairport, New York
  • Total Time
    Prep: 5 min. Cook: 1 hour 40 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 1 pound cubed or coarsely ground bison meat
  • 2 tablespoons canola oil
  • 1 to 2 cups diced onion
  • 1 to 2 cups diced green pepper
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1-1/2 to 2 cups tomato juice
  • 1 can (16 ounces) dark red kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper


  • In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts
1 cup: 271 calories, 3g fat (0 saturated fat), 27mg cholesterol, 574mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

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  • wasoongu
    Oct 14, 2015

    My favorite chili recipe. <3

  • malzimus
    Sep 3, 2010

    It has been a while since I made this but I remember only changing/adding a couple of things like leaving the green chilies out because I have young children. I remember it being very hearty, filling and tasty and the family enjoyed it! Yes, I'd make it again!