Entree: Canada – Alberta – Bison Chili (Hearty spicy stew of ground bison with tomatoes, beans, and warming chili spices)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 lb (907 g) ground bison
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) cayenne pepper (optional)
- 1 tbsp (15 ml) tomato paste
- 1 (28 oz) can (796 g) crushed tomatoes
- 2 cups (480 ml) beef broth
- 1 (15 oz) can (425 g) kidney beans, drained and rinsed
- 1 (15 oz) can (425 g) pinto beans, drained and rinsed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) kosher salt, or to taste
- Black pepper to taste
- 1/4 cup (60 ml) chopped fresh cilantro (optional)
- 1 cup (240 ml) shredded sharp cheddar cheese (for serving, optional)
- 1/2 cup (120 ml) sour cream (for serving, optional)
- 3 green onions, thinly sliced (for garnish, optional)

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and bell pepper and cook until softened, about 6–8 minutes.
2. Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne; stir and cook 1 minute until fragrant.
3. Increase heat to medium-high and add the ground bison. Break it up with a spoon and brown evenly, about 6–8 minutes.
4. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar. Bring to a gentle simmer.
5. Add the drained beans, reduce heat to low, and simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. Season with salt and black pepper to taste. Serve hot topped with shredded cheddar, a dollop of sour cream, sliced green onions, and chopped cilantro if desired.