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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (907 g) ground bison
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 1 large green bell pepper, diced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1–2 fresh hot peppers (jalapeño or local hot wax), seeded and finely chopped, or 2 dried cayenne/chile de arbol pods rehydrated and chopped
- 1 tbsp (15 ml) chili powder
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 tbsp (15 ml) tomato paste
- 1 (28 oz) can (796 g) crushed tomatoes
- 1 cup (240 ml) low-sodium beef or bison stock (or water)
- 1 (15 oz) can (425 g) kidney beans, drained and rinsed
- 1 (15 oz) can (425 g) pinto beans, drained and rinsed
- 1 1/2 cups (225 g) corn kernels (fresh or frozen)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) molasses or dark brown sugar
- 2 tbsp (16 g) masa harina (corn flour) mixed with 3 tbsp (45 ml) water to form a slurry
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onion, chopped cilantro, lime wedges, crushed tortilla chips

Instructions

Short Description:
Hearty bison chili featuring ground Manitoba bison, beans, and sweet corn, simmered with tomatoes and prairie-style chili spice for a warming main course. Finished with masa for a subtle corn-thickened body and served with classic chili toppings.

Regional Notes:
This Prairie-style chili highlights local bison as the primary protein and incorporates corn and mixed beans typical of Manitoba home kitchens. It is often spiced with locally grown hot peppers or dried chilies, giving a slightly smoky-heat profile that differs from southwestern U.S. chilis by emphasizing bison flavor and corn masa for thickness.

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add ground bison in a single layer and brown without crowding, breaking up with a spoon, about 6–8 minutes, until no longer pink. Transfer browned bison to a bowl and drain off excess fat, leaving about 1 tbsp (15 ml) in the pot.
3. Reduce heat to medium. Add chopped onion and bell pepper to the pot and sauté 6–8 minutes until softened and beginning to brown. Add garlic and chopped hot pepper and cook 1 minute until fragrant.
4. Stir in tomato paste and cook 1 minute. Return browned bison to the pot and mix to combine.
5. Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper; stir and toast the spices 1–2 minutes to bloom their flavors.
6. Pour in crushed tomatoes and stock, scraping any browned bits from the bottom of the pot. Stir in Worcestershire sauce and molasses (or brown sugar). Bring to a gentle simmer.
7. Reduce heat to low, partially cover, and simmer gently for 30 minutes, stirring occasionally to develop flavors and reduce slightly.
8. Add drained kidney and pinto beans and corn; continue to simmer uncovered for another 10–15 minutes until corn is heated through and chili has thickened to your liking.
9. Stir masa harina slurry into the chili and simmer 3–5 minutes more to thicken and round the flavor. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if desired.
10. Serve hot as a complete entree with optional toppings (cheese, sour cream, green onion, cilantro, lime wedges, and crushed tortilla chips). Leftovers taste even better the next day and can be gently reheated with a splash of stock or water if needed.