Ground Bison Chili Recipe
This robust ground bison chili is a flavorful wild game twist on a classic comfort food. Packed with bold spices, white hominy, and white sweet potatoes, it’s hearty, satisfying, and perfect for feeding the whole family.
Servings: 6
Ingredients
- 3 lbs ground bison
- 4 tbsp canola oil, divided
- 2 yellow onions, chopped
- 2-3 cloves garlic, minced
- 3 (14.5-ounce) cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 1 (30-ounce) can white hominy, washed and drained
- 2 cups white sweet potatoes, peeled and cubed
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp ancho chili powder
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- 1 tsp kosher salt
Instructions
- Heat a large stockpot over medium heat. Add 1 tablespoon of oil and the ground bison, cooking until browned. Remove the bison from the pot and set aside.
- Add the remaining tablespoon of oil to the pot along with the onions and garlic. Cook for about 10 minutes, or until the onions have softened.
- Stir in the diced tomatoes, beef broth, and red wine. Return the browned bison to the pot and add all of the seasonings. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour.
- Add the hominy and cubed white sweet potatoes. Continue cooking until the sweet potatoes are tender but still hold their shape.
- Garnish with sharp cheddar cheese, sliced jalapeños, chopped green onions, and a dollop of sour cream. Serve with crusty sourdough or warm cornbread.
Slow Cooker Option
- After browning the bison and softening the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients, stir well, and cook on low for 4-6 hours.
- And one more thing — chili almost always tastes better the next day. If you have the time, make it ahead, let the flavors develop overnight, and simply reheat before serving.
Notes
- Substitute ingredients: Swap sweet potatoes or hominy for beans if you prefer a more traditional chili. Kidney, pinto, or black beans all work beautifully.
- Flavor development: Chili tastes even better the next day — make ahead and reheat for maximum depth.
- Browning the meat: Don’t rush browning the bison; it adds rich flavor and texture.
- Customize your heat: Adjust chili powders or add fresh chilies to suit your family’s spice preferences.
- Slow cooker option: After browning the bison and softening the onions, transfer everything to a slow cooker and cook on low for 6–8 hours.