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  • Writer's pictureArthur Adam Housley

Bison Beef Chili

This ended up being the best chili I have ever made. A little spice, but yet not too much. We added shredded cheddar and pepper jack on top...along with chopped green onions and a dollop of sour cream. All of it...adorned with a corn bread muffin. You guys know I don't really measure. I have a basic measurement to start and then just gradually add until it meets my flavor expectations.


  • 2 tablespoons of garlic oil

  • 1 medium yellow or white onion -diced

  • 1 pound of ground bison

  • 1 pound 90% lean ground beef

  • 6 cloves of garlic minced

  • 2 1/2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons maple syrup

  • 1 tablespoon cinnamon

  • 2 tablespoons granulated sugar

  • 3 tablespoons of tomato paste

  • 1 large can of diced tomatoes

  • 3 cups of beef broth

  • 2 chopped jalapeños

  • 2 chopped banana peppers

  • 1 tablespoon garlic powder

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1 can of drained kidney beans

  • 1 can of drained pinto beans

  • 1/4 teaspoon ground cayenne pepper

  • 1 (16 oz.) can red kidney beans, drained and rinsed


  • Add the garlic oil into a large pot....and then add the onion and garlic and cook for about 4 mins. Stirring so it becomes translucent and doesn't burn.

  • Then add the chopped peppers

  • Then add the bison and ground beef...breaking it apart with a wooden spoon. Cook for until the beef is browned.

  • Continue to stir this.

  • Then add the beef broth and the tomato paste.

  • Add the diced tomatoes

  • Add all the spices...chili powder, I also used chili spice pack from Kinder's Spices, cumin, garlic powder, buttery steakhouse spice, brown sugar rub spice, salt, pepper, and optional cayenne. Stir until well combined.

  • Finally...dump-in the beans!

  • Bring the liquid to a low boil. Then, reduce the heat and simmer...for at least a half hour...but the longer...the better!

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