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4-Bean Bison Chili

Jill O’Brien

Servings

10

If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day - if there’s leftovers.


4-Bean Bison Chili

Ingredients

  • 2 - pounds Wild Idea Ground Buffalo

  • 2 – tablespoons olive oil
  • 1 – onion, chopped
  • 2 – tablespoons fresh garlic, chopped
  • 2 – tablespoons cumin
  • 2½ – tablespoons chili powder
  • ½ – tablespoon oregano
  • ½ – tablespoon thyme
  • 2 – teaspoons coriander
  • ½ – teaspoon each smoked paprika and cayenne
  • 1 – tablespoon black pepper
  • 2 – teaspoons salt
  • 1 – quart stewed tomatoes
  • 1 – quart tomato sauce
  • 8 – golden pepperoncini, diced + juices
  • 1 – 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained - but not rinsed)
  • 1 – lemon, juiced
  • 2 – cups water

Directions

  1. Mix all of the dry spices together.

  2. In heavy stew pot, over medium high heat, heat the olive oil.

  3. Add the Wild Idea ground bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.

  4. Add the onion, garlic, and seasonings. Continue to brown, stirring occasionally, for 10 minutes.

  5. Add the remaining ingredients and bring to a full boil. Reduce the heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.

  6. Adjust the seasoning to your taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese.
4-Bean Bison Chili

4-Bean Bison Chili

Jan 16, 2023

22 comments

  • 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!

    Lisa

  • 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 )!

    Brooke Mackie-Ketcham

  • Can this be frozen? Sounds delicious

    Katie

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