Entree: Canada – Canadian Prairies (Alberta) – Bison Chili

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) ground Alberta bison
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 10 oz / 280 g)
- 1 large red bell pepper, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 1 tbsp / 15 g)
- 2 tbsp (30 ml) tomato paste
- 1 (28 oz/795 g) can crushed tomatoes
- 1 (14.5 oz/411 g) can diced tomatoes with green chiles (or plain diced tomatoes)
- 2 (15 oz/425 g) cans kidney beans, drained and rinsed
- 1 (15 oz/425 g) can pinto beans, drained and rinsed
- 2 cups (480 ml) beef or bison stock (low-sodium preferred)
- 1 bottle (12 oz/355 ml) dark ale orporter (or substitute an additional 1 cup / 240 ml stock)
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) dried oregano
- 1/4 tsp (1.25 ml) ground cinnamon (optional, for depth)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) brown sugar or maple syrup
- 1 tbsp (15 ml) brewed coffee or 1 tsp (5 ml) instant espresso (optional, deepens flavor)
- 1 tbsp (8 g) masa harina (corn flour) or fine cornmeal mixed with 2 tbsp (30 ml) water (optional, for thickening)
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh cilantro, for garnish (optional)
- Sour cream, shredded cheddar, and sliced green onions, for serving (optional)
- Cooked white rice or crusty bannock/bread, for serving (optional)

Instructions

Short Description:
A hearty, rustic chili starring lean Alberta bison, mixed beans, tomatoes, and a warm spice blend, simmered until thick and savory. Commonly served with crusty bread or over rice for a complete prairie meal.

Regional Notes:
This Alberta version uses locally sourced ground bison as the primary protein and leans on sturdy beans and warming spices suited to prairie meals. Compared with generic beef chili, it highlights the lean, slightly sweet flavor of bison and often finishes with a touch of dark beer or coffee and a small amount of masa for body—practices common in Canadian Prairie kitchens.

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the vegetable oil. When the oil shimmers, add the ground bison in batches so it browns rather than steams; break it up with a spoon and brown for 6–8 minutes until no longer pink. Transfer browned bison to a plate and reserve.
2. Reduce heat to medium, add the chopped onion and diced red pepper to the pot, and sauté 6–8 minutes until softened and beginning to caramelize. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor, scraping up any browned bits from the bottom of the pot.
4. Return the browned bison to the pot. Add the crushed tomatoes, diced tomatoes with chiles, drained beans, and beef/bison stock. Pour in the dark ale or additional stock if not using beer.
5. Add the chili powder, cumin, smoked paprika, coriander, oregano, cinnamon (if using), salt, pepper, brown sugar or maple syrup, brewed coffee (if using), and bay leaves. Stir to combine and bring to a simmer.
6. Reduce heat to low, partially cover, and simmer gently for 35–45 minutes, stirring occasionally, until flavors meld and chili thickens. If the chili becomes too thick, add a splash of stock or water.
7. About 5 minutes before finishing, if you prefer a thicker, slightly silky chili, whisk the masa harina with 2 tbsp (30 ml) water to make a slurry and stir it into the chili; simmer 3–5 more minutes to cook the masa and thicken.
8. Taste and adjust seasoning with additional salt, pepper, or a pinch more chili powder as needed. Remove and discard bay leaves.
9. Serve the bison chili hot with shredded cheddar, a dollop of sour cream, chopped cilantro, and sliced green onions if desired. Offer cooked white rice or crusty bannock/bread alongside for a complete prairie-style entree.