Spicy Bison Chili
Meaty Bison Chili is a new favorite in our household! This homemade chili, made with simple, flavorful ingredients, is perfect for a crowd or the family as a homey weeknight meal. Watch out — it’s got some heat, thanks to chipotle chile powder!
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2026 Update: This recipe was originally shared in September 2014. The recipe and post include new photos, as well as more tips and tricks. I hope you love this chili!
While it’s still entirely too warm in Texas for my liking, I’m dreaming of autumn.
While I’m not wearing boots and bulky sweaters like it’s my job right now, I am daydreaming about crisp breezes and long walks. I’m also daydreaming about sipping all kinds of apple and pumpkin drinks and whipping up treats with seasonal ingredients.
And it goes without saying that I’m already leaning into comfort food…
Why I love this recipe:
I don’t know what it is, but the cooler temperatures bring me back to foods that make me feel warm and cozy inside.
Chili is one of those foods.
This Spicy Bison Chili? It fits the bill perfectly.
It’s meaty and filling without being overly heavy. (This is a Texas-style chili in the sense that there are no beans, though you could certainly add a can of those if desired.)
In addition to this, this chili packs a bit of a punch, heat-wise. Plus, it feeds a crowd (perfect if you’re planning a party!) And it simmers on the stove for hours, so the ingredients are incredibly melded and delicious by the time you eat. Serve this with some cornbread, and you’re gold!
Love chili? Here are some of our favorite recipes: Texas Chili | Chili Cheese Biscuits | Chili Cornbread Pot Pies | Shiner Bock Chili
What you need to make this recipe:
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- Sharp knife and cutting board
- Liquid measuring cup
- Garlic press
- Large Dutch oven or a large pot
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the ingredients you need to get from the grocery store:
- Extra virgin olive oil — or another neutral oil
- Yellow onions — using yellow or white onions in this recipe is the route to go. Dice them finely to where they essentially melt into the sauce.
- Green bell pepper — dice this similarly to the onion. You can use a different color of bell pepper if you prefer, but we always have green on hand in our house.
- Jalapeño pepper — this adds a nice little kick of heat. If you are concerned about the chili ending up too spicy between this and the chipotle chile powder, feel free to remove the seeds and ribs from inside the jalapeño or skip it altogether.
- Garlic — mince your own, please and thank you.
- Spices and seasonings — we lean heavily on ground chipotle chile powder to provide some smoky heat to the base of this chili. We also add regular chili powder, as well as kosher salt and dried oregano.
- Tomato products — like many good chili recipes, this one calls for peeled tomatoes, crushed tomatoes, and tomato paste. Why? These give us texture and flavor. I recommend using what is written on the recipe card because the combination of the different textures is nice in the final bowl of chili.
- Ground bison — when I originally wrote this recipe, it was labeled as ground buffalo. Buffalo and bison are essentially the same thing, and that is what we are using in this recipe. My original recipe called for half ground beef and half bison. I have updated it for it to be all about the bison.
- Beef stock — this adds a little meaty goodness and a little bit of liquid to the mixture, to where our chili is not too thick. My original recipe called for brown ale. If you prefer that, replace the stock with beer.
DID YOU KNOW?
Bison and buffalo look alike and belong to the same animal family, but they come from different places. Bison are native to Europe and North America, while buffalo live in Africa and Asia.
How to make Ground Bison Chili
Mise en place. This means you need to chop the onions, bell pepper, jalapeno and garlic cloves and set ’em aside.
Heat the oil in a large Dutch oven over medium-high heat.
Add the veggies and aromatics to the pot and sauté. This includes the chopped onion, bell pepper, jalapeno pepper and garlic. Season with ground chipotle chile powder, regular chili powder, kosher salt and dried oregano.
Cook, stirring, until fragrant and softened.
Measure in the tomato paste. Cook for 5 minutes, stirring constantly.
Add the protein. Use a wooden spoon to break the bison meat up into small pieces, and cook until the meat is browned.
The meat might release some juices, which is different than the fat, which you can skim at this point.
Add the liquid. Pour in the beef broth and simmer until it has reduced by half.
Add the remaining tomatoes. This includes the peeled tomatoes, as well as the crushed tomatoes. Add the peeled tomatoes first, and use the back of a wooden spoon to break them up into smaller pieces. Bring to a boil.
Simmer. Turn down the heat all the way and simmer partially covered for at least 2 hours over the lowest heat. The longer you cook, the more the flavors will develop and the better this will taste.
Pro tip!
You can transfer the chili to a slow cooker when you reach the simmering stage and let that go for multiple hours on your countertop.
Serve warm with the garnish of your choosing, like green onions, sour cream or cheddar cheese, and enjoy hot. This recipe pairs beautifully with your favorite crackers or cornbread!
how to store:
Let the chili cool before transferring leftovers to an airtight container. Store in the refrigerator for 3-5 days.
Reheat in the microwave in 30-second bursts until warmed through completely. Serve with your favorite toppings.
This also freezes well. Use a freezer-safe container and freeze the chili. Defrost in the refrigerator before reheating in the microwave.
Erin’s Easy Entertaining Tips
Making a big pot of chili to share with friends and family throughout the fall and winter season is a wonderful way to gather your people. Whether it’s a game day or you just want to share dinner, this is a brilliant idea.
If I were serving this recipe to share, here are some things that I might do…
- Double the recipe… and keep it warm in the slow cooker so that everyone can have some.
- Serve it with your favorite sides, like cornbread muffins.
- For bigger parties, make extra chili and keep it cooking on the stovetop or in a slow cooker. When one runs out, then you have a backup. (Ask to borrow a friend’s slow cooker — no need to buy a new one for the occasion!)
- Create a toppings bar. Allow your guests to customize the dish to their tastebuds with toppings. Include items like shredded cheese, sliced jalapeños, chopped chives or green onions, chopped white onions, fresh cilantro, a bowl or two of cooked beans (chili beans or kidney beans would be a great addition), sour cream and something crunchy, like tortilla chips or corn chips.
Frequently Asked Questions
Bison is American buffalo. Ground bison has a similar look and texture to ground beef. The meat from the bison is minced and packaged. Unlike ground beef, it is typically very lean.
It is widely available at most grocery stores. You will find it in the meat section near the ground beef and ground turkey.
Skip the jalapeno pepper, or swap the chipotle chili powder for regular chili powder. The chipotle chili powder adds a smoky heat, which is more complex and punchy than traditional chili powder.
Quick tips and tricks to the best chili recipe with bison:
- Can’t find ground bison? Swap it with the same amount of lean ground beef.
- Lean into the heat. The chipotle chile powder is what gives this chili its signature kick, along with the jalapeno. You should be able to find this at your regular grocery store, but if it is unavailable, it is easy to find and purchase online.
- Use the right equipment. A solid Dutch Oven (or another large stockpot) is key for cooking this recipe low and slow!
Interested in making this in your kitchen? Here’s how you can do it…
Spicy Bison Chili
EQUIPMENT
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions chopped (about 2 ¼ cups)
- 1 large green bell pepper chopped (about 1 ¼ cups)
- 1 jalapeño pepper chopped (about ¼ cup)
- 6 cloves garlic minced
- 1 tablespoon ground chipotle chile powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano (4 teaspoons if using fresh)
- 2 tablespoons tomato paste
- 2 lb. ground bison (I used 90/10)
- 1 ½ cups beef stock
- 28 oz. peeled tomatoes
- 28 oz. crushed tomatoes
Instructions
- Mise en place. Chop 2 medium yellow onions, 1 large green bell pepper, 1 jalapeño pepper and 6 cloves garlic. Set aside.
- Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat.
- Add the chopped onion, bell pepper, jalapeno pepper, garlic, 1 tablespoon ground chipotle chile powder, 1 teaspoon chili powder, 2 teaspoons kosher salt and 2 teaspoons dried oregano and cook for 5-8 minutes, stirring occasionally.
- Stir in 2 tablespoons tomato paste, and cook for 2-3 minutes, stirring constantly.
- Add 2 lb. ground bison Break it up with a wooden spoon into smaller pieces. Cook until the meat is browned.
- Pour in 1 ½ cups beef stock and simmer until it has reduced by half.
- Add 28 oz. peeled tomatoes to the chili, using the back of a wooden spoon to break up the large tomatoes into smaller pieces. Add 28 oz. crushed tomatoes. Bring the mixture to a boil.
- When the chili reaches a boil, turn down the heat. Simmer partially covered for at least 2 hours over low heat. (Honestly, the longer this cooks, the better.)
- Serve warm with the garnish of your choosing, and enjoy hot!
Nutrition
About the Author:
Erin Parker is the recipe developer, food photographer and founder of The Speckled Palate, where she shares recipes, many Southern and Louisiana-inspired, and easy, low-key entertaining ideas since 2011. Whether you’re searching for a weeknight dinner or a party menu, Erin’s recipes are made for sharing with the people you love. Learn more about Erin and learn more about TSP.
I love chili. In the fall, I get my crockpot out and make chili, brunswick stew and soups to my heart’s content. I freeze them in small containers and have dinners and lunches all winter long. Thanks for the recipe
Slow cooker chili is awesome! In fact, it was one of our friends who suggested chili last weekend that inspired this recipe…
I’ve never heard of Brunswick stew? What is this?!
And like you, I love to freeze the soups and stews I make in the fall and winter so I can enjoy them throughout the cold months. Something about warm soup is just so comforting.
I’ll take 5 bowls! This looks amazing!! 🙂 I love chili, but tend to always make the non-chili chili (aka with beans)… But that’s mostly because I’m more likely to have beans on hand than I am meat. With fall coming up, I’m getting more and more in the mood for hearty foods.
Thanks, Erini!
I love chili, too, and will generally make non-chili chili because we ALWAYS have beans on hand. However, if you get your hands on some ground beef and buffalo, it’s well worth the trouble because this chili is so warm and comforting and delicious. In fact, I can’t wait for the weather to get cold so I can make up another batch!
I cannot wait to try this! I’ve never had chili because in the non-Texas world chili always has beans and I’m very allergic to all legumes. I have been searching forever for a Texas all beef chili recipe and this one looks so good.
YAY! I really hope you like this, Alli! I’d actually never made chili WITHOUT beans (because I’m not from Texas even though I now live here), and this was just as hearty and delicious.
When you give this a shot, let me know what you think! I’m curious if you’ll like the recipe and chili, in general!
Love chilli! This looks delicious and so hearty and perfect for the weather right now, great recipe Erin!
I L O V E chilli! This looks like a delicious twist on tradional chilli. I think my husband would like this one, he is so picky but this sounds like its right up his alley. Also I love your chilli pot!
This is SO perfect for the chilly fall evenings that are headed our way!
This looks SO so good. Hooray for fall!
This looks SO so good. Hooray for fall!
This is making me so hungry, Erin!! Absolutely going to try buffalo in my next chili! <3
I’ll take 5 bowls! This looks amazing!! 🙂 I love chili, but tend to always make the non-chili chili (aka with beans)… But that’s mostly because I’m more likely to have beans on hand than I am meat. With fall coming up, I’m getting more and more in the mood for hearty foods.