Bison chili is a hearty and flavorful dish that offers a leaner alternative to traditional beef chili. Utilizing a slow cooker enhances the depth of flavors, making it an ideal meal for busy days or gatherings. This recipe combines lean ground bison with a medley of vegetables and spices, resulting in a comforting and nutritious meal.
Ingredients
- 2 pounds ground bison
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, deseeded and chopped (optional for heat)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (6 ounces) tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños
Preparation
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell peppers, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Brown the Bison: Add the ground bison to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, approximately 7-10 minutes. Drain any excess fat.
- Transfer to Slow Cooker: Transfer the cooked bison mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, tomato paste, and broth.
- Season the Chili: Stir in the chili powder, cumin, smoked paprika, oregano, coriander, salt, and black pepper. Mix well to combine all ingredients.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is thickened and the flavors have melded together.
- Serve: Ladle the chili into bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
Mistakes to Avoid
- Overcooking the Bison: Bison is leaner than beef and can become tough if overcooked. Brown it just until cooked through to maintain tenderness.
- Skipping the Sautéing Step: Sautéing the vegetables and browning the meat before adding them to the slow cooker enhances the flavors and adds depth to the chili.
- Using Stale Spices: Ensure your spices are fresh to achieve the best flavor. Stale spices can result in a lackluster taste.
- Not Adjusting Seasonings: Taste the chili before serving and adjust the seasonings as needed. Adding a squeeze of lime juice or a dash of hot sauce can brighten the flavors.
- Overloading the Slow Cooker: Avoid overfilling the slow cooker, as it can affect cooking times and the final texture of the chili.
Ingredient Alternatives
- Bison: If bison isn’t available or you prefer a different meat, ground turkey, lean beef, or chicken are great alternatives. Ground lamb or pork can also work, though they may add a different flavor profile.
- Kidney Beans: If you’re not a fan of kidney beans, black beans, pinto beans, or chickpeas can be used as alternatives. These beans will maintain the hearty texture of the chili while offering a slightly different taste.
- Diced Tomatoes: In place of canned diced tomatoes, you can use fresh tomatoes that are diced and cooked down, or even crushed tomatoes for a smoother texture. Tomato paste can also be used to thicken the chili and provide a richer tomato flavor.
- Chili Powder: If you don’t have chili powder on hand, create your own blend with a combination of ground cumin, paprika, cayenne pepper, garlic powder, and onion powder. This mix can offer a similar depth and heat.
- Bell Peppers: For a milder flavor, you can replace bell peppers with zucchini, carrots, or even sweet potatoes. These vegetables will add a subtle sweetness and texture to your chili.
- Jalapeños: If you prefer a less spicy chili, you can swap jalapeños with mild green chilies or bell peppers. For extra heat, consider using serrano peppers or adding a dash of hot sauce or red pepper flakes.
- Beef Broth: If you prefer a different base, vegetable broth or chicken broth can be substituted for beef broth. Bone broth is another excellent alternative for added richness.
- Corn: If you’re not a fan of corn, you can leave it out or substitute with other vegetables like carrots, sweet potatoes, or peas, which will add a nice texture and flavor.
- Olive Oil: If you want a different flavor or a more neutral cooking fat, you can swap olive oil with coconut oil, avocado oil, or even vegetable oil. Each will offer a slightly different cooking profile.
- Cumin: If you don’t have cumin, try using ground coriander or smoked paprika as an alternative. Both spices will provide a unique flavor while keeping the chili’s warmth and depth.
Tips and Tricks
- Layer Flavors with Spices: To enhance the flavor of your chili, toast the spices in the pan before adding them to the slow cooker. This releases their natural oils and intensifies their flavor, giving your chili an extra depth.
- Use Bone Broth for Added Richness: Swap regular beef broth with bone broth for a richer, more nutritious base. Bone broth provides added collagen, making your chili even more flavorful and hearty.
- Let the Chili Rest: After cooking, allow the chili to sit for about 10 minutes before serving. This helps the flavors meld together and thicken slightly, making it even more flavorful.
- Adjust Seasonings to Taste: Taste your chili before serving and adjust the seasonings as necessary. If it’s too spicy, add a little honey or sugar to balance it out. If it’s too bland, add more chili powder, cumin, or a pinch of salt.
- Slow Cooker Tip – Don’t Open the Lid: Resist the urge to open the slow cooker lid while it’s cooking. Each time you do, heat escapes, which can lengthen the cooking time.
- Add Vegetables for Extra Nutrition: Incorporate extra vegetables like carrots, zucchini, or spinach to boost the nutritional content of your chili. These vegetables blend well and don’t overpower the flavor.
- Use a Leaner Ground Meat for Less Fat: Bison is already lean, but if you prefer an even leaner option, opt for ground turkey or chicken. These will provide a lighter base for the chili without sacrificing too much flavor.
- Thicken with Masa Harina: For a smooth, thick texture, use masa harina (corn flour used for tortillas) to thicken the chili. Just stir in a tablespoon at a time, letting it dissolve into the chili for a creamy consistency.
- Customize Heat Levels: Control the heat by adjusting the amount of chili powder, jalapeños, and hot sauce. For less heat, remove the seeds from the jalapeños or leave them out entirely.
- Make It Sweeter with Brown Sugar: If you find your chili too tangy or spicy, add a teaspoon of brown sugar to balance the flavors. It will add a subtle sweetness that rounds out the heat and acidity.
Suggestions
- Serving with Rice: For a heartier meal, serve your bison chili over cooked rice, quinoa, or even cauliflower rice for a low-carb option. This helps to balance the spiciness and adds texture to the dish.
- Topping with Avocado: Add fresh avocado slices on top for a creamy contrast that complements the chili’s spices and richness. It also provides healthy fats.
- Add Sweet Potatoes: For a touch of sweetness and extra nutrition, you can add cubed sweet potatoes to the chili. Let them cook until tender for an added depth of flavor.
- Serving with Cornbread: Pair the chili with warm cornbread for a classic and comforting combination. The slight sweetness of the cornbread balances the heat and spices of the chili.
- Make a Chili Bar: For parties or gatherings, set up a chili bar with a variety of toppings such as shredded cheese, sour cream, chopped cilantro, diced onions, and jalapeño slices. Guests can personalize their bowls.
- Spicy Chili with Hot Sauce: If you enjoy extra heat, offer a selection of hot sauces or pickled jalapeños as an optional garnish. It will take the spice level up a notch!
- Batch Cooking for Meal Prep: This chili freezes well, so make a big batch and store it in individual portions for easy meal prep throughout the week. It’s a perfect make-ahead option for busy days.
- Serve with Chips: Tortilla chips or even pita chips can be served on the side to add a crunch and help scoop up the chili. It’s a fun and casual way to enjoy the dish.
- Top with Feta Cheese: For a tangy twist, sprinkle some crumbled feta cheese on top of your chili. It adds a unique flavor that pairs surprisingly well with the richness of the bison.
- Add a Side Salad: Balance out the richness of the chili with a simple side salad. A light, crisp salad with a citrusy dressing can add freshness and contrast the warmth of the chili.
FAQ
- Can I make this chili spicier?
Absolutely! If you like your chili with more heat, simply increase the amount of jalapeño, chili powder, or add some hot sauce or cayenne pepper.
- Can I use ground turkey instead of bison?
Yes, ground turkey is a great alternative to bison and will still provide a lean, tasty option for the chili.
- How long can I store leftover chili?
Leftover chili can be stored in the refrigerator for up to 3 days. For longer storage, place it in airtight containers and freeze for up to 3 months.
- Can I make this chili without beans?
Yes, if you prefer a bean-free version, simply omit the kidney and black beans and add extra vegetables or meat to maintain the volume.
- Can I double the recipe?
Yes, you can easily double the recipe. Just make sure your slow cooker can accommodate the increased volume, and adjust the cooking time if needed.
- Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used, though they will need to cook down longer. Dice them and add extra broth if necessary to reach your desired consistency.
- Is this recipe gluten-free?
Yes, this chili is naturally gluten-free, as it does not contain any wheat or gluten-containing ingredients. Just ensure that any added toppings or sides are also gluten-free if needed.
Conclusion
Hearty Slow Cooker Bison Chili is a comforting, flavorful dish that’s perfect for any occasion.By using a slow cooker, the flavors have time to develop, creating a rich and satisfying meal with minimal effort. Whether you’re serving it for a family dinner, a casual gathering, or preparing meals in advance, this chili is a crowd-pleaser that can be customized to suit your tastes.
This recipe allows for flexibility in terms of ingredients and spiciness, making it easy to adapt to your preferences.Don’t forget to experiment with different garnishes and side dishes to elevate the meal even further.
Print
Hearty Slow Cooker Bison Chili
Ingredients
Scale
- 1 pound ground bison
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, minced (optional for heat)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth (or substitute with chicken or vegetable broth)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 cup frozen or fresh corn kernels
- Juice of 1 lime (optional for freshness)
- Chopped fresh cilantro for garnish
- Shredded cheese, sour cream, or avocado slices for serving (optional)
Instructions
- Prepare the Ingredients:
Start by prepping all your ingredients. Dice the onion, bell pepper, and jalapeño (if using). Mince the garlic and gather all spices, beans, and other ingredients. - Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. - Brown the Bison:
Push the onions and garlic to one side of the skillet. Add the ground bison to the other side and cook, breaking it into small pieces with a spoon, until browned and no longer pink, about 5 minutes. - Combine in the Slow Cooker:
Transfer the browned bison, sautéed onions, and garlic to your slow cooker. Add the diced bell pepper, jalapeño, kidney beans, black beans, diced tomatoes (with juices), tomato paste, and beef broth. - Season the Chili:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and a generous pinch of salt and black pepper. Stir well to ensure the spices are evenly distributed. - Cook the Chili:
Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours. The longer cook time on low will allow the flavors to meld more deeply. - Add Corn and Adjust Seasoning:
About 30 minutes before the cooking time is complete, stir in the corn. Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed. - Finish with Lime and Garnish:
Just before serving, squeeze the juice of one lime into the chili for a burst of freshness. Serve hot, garnished with chopped cilantro, shredded cheese, sour cream, or avocado slices as desired. - Serve and Enjoy:
Ladle the chili into bowls and enjoy it as is, or pair it with cornbread, rice, or tortilla chips for a complete meal.