4-Bean Bison Chili





  • Posted on by Nancy Spoolman

    Made this chili this week and it also was delicious. Many of the ingredients are in my chili recipe, so I was delighted with this one. Excellent flavor!


  • Posted on by Connemara McDonough

    I’ve made this twice – it’s fantastic. Ancho chili powder is perfect. I used only one cup of water, and subbed 1/2 cup of coffee and 1/2 cup of beer for the other. It’s become my go-to chili recipe. My only wish is for nutrition information – is it available (as-written, of course)?

  • Posted on by Lisa

    I agree, this is the best chili recipe ever! Made it several times last year, and am happy it’s the time for chili once again!

  • Posted on by Brooke Mackie-Ketcham

    I made this exactly as it is written. The flavor of this chili is complex and enjoyable~! Thank you for this recipe! Unfortunately, I couldn’t find the Butter Beans in our New England area grocery store, so I had to add an extra can of black beans or dark red kidney beans, but that substitution seemed to be fine. I froze the cooked chili ( don’t scorch or over-cook it )and took it with us a few days later when we went camping in the mountains of northeastern Vermont. It is honestly the best chili recipe I’ve ever used,( aside from my Mom’s chili recipe, of course )!

  • Posted on by Katie

    Can this be frozen? Sounds delicious

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