Nothing beats a spicy bison chili on a cold winter night! This recipe is soul-warming, spicy, and incredibly flavor-packed. This is an easy weeknight dinner recipe to add to your rolodex because it comes together in less than 30 minutes and only requires one pot!
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I LOVE CHILI – for so many reasons. It’s easy to make and hard to mess up. It doesn’t require a lot of skill or cooking tools. The customization options are endless, and most importantly – it’s cozy and delicious!
In this recipe, I use my salt-free Okie Rub spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Okie Rub seasoning on the market. But feel free to use whatever smokey seasoning you have on hand.
This post is all about Spicy Bison Chili!
Bison vs Beef
I love using Bison as often as possible. I’m lucky because local bison is easily accessible to me in Oklahoma! I love using bison because it has the same great flavor as beef, but usually has more nutritional value.
First of all, bison is naturally leaner than beef. Bison meat contains just 2.4 grams of fat per 100 grams compared to 18.5 grams of fat per 100 grams. Bison is also rich in iron, zinc, and vitamin B12. It also has a higher omega-3 content and lower saturated fat and cholesterol content. When possible, I opt for bison for its extra nutritional punch.
Dish Breakdown
WHAT MEAT?
When it comes to chili, you could use any kind of minced or ground meat that you like. I have seen recipes that have used everything from ground beef, ground pork, ground turkey, cubed beef, and more.
On top of that, some recipes use 2 different kinds of meat or even two different types of fat content. For example, you may decide to do one pound of 80/20 ground beef and one pound of 90/10 ground beef. Or you may opt for 1 pound of ground pork and 1 pound of lean ground beef. The choice of meat boils down to personal preference.
Step-by-step
Making chili is as simple as 1-2-3!
- Saute your aromatics.
- Brown your meat.
- Add in the remaining ingredients & simmer.
No matter which meat, beans, or extras you choose to use, the steps are the same!
Serving Information
Chili is a well balanced meal on its own, but if you want to serve it with something, I recommend corn bread, garlic bread, or a simple starter salad!
Equipment Needs
One of the best features of this recipe is that it only requires one pot! This recipe can be made in a standard stock pot. But you could also use a Dutch Oven!
CAN I MAKE THIS RECIPE IN A SLOW COOKER?
Absolutely! Do steps 1 & 2 as normal then transfer everything to a slow cooker and cook on high for 3 hours or low for about 6 hours. Click here for the slow cooker I recommend!
Nutrition Breakdown
Here are the basic nutritional on this recipe as it stands (per serving):
- 383 calories
- 10.8 grams of fat
- 44.5 grams of carbs
- 15 grams of fiber
- 30 grams of protein
You May Also Like
If you like this recipe, check out my other recipes that use Okie Rub like:
- Shepherd’s Pie
- Philly Cheesesteak Stuffed Bell Peppers
- Healthy Sloppy Joes
- 5-Ingredient Bison Burger
- Vegan Smokey Black-Eyed Peas
OR click here to view the entire Okie Rub Category!
Store & Reheat
As a general rule of thumb, chili tends to store and reheat well. That’s another reason I love this recipe!
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of chili). Store in the fridge for up to 4 days.
Freezer: You can also freeze the chili for up to 3 months. Place the dish in the fridge to thaw overnight for best results.
Reheat
Microwave: Place chili in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place chili in a pot over medium heat. Once the soup is simmering, reduce to low and cover for 5-7 minutes or until heated through. You can add a splash of beef broth if it is too thick. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Spicy Bison Chili
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 large jalapenos, diced
- 4 cloves garlic, minced
- 1 lb ground bison
- 1 15-oz can kidney beans, rinsed and drained
- 1 15-oz can pinto beans, rinsed and drained
- 1 15-oz can black beans, rinsed and drained
- 1 4-oz can diced green chilis
- 1 28-oz can crushed tomatoes
- 1 tbsp tomato paste
- 2 cups beef broth
- 3 tbsp The Spice Girl Kitchen Okie Rub
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend
Instructions
- In a large stockpot, heat the oil over medium-high heat. Add the onion and jalapeno and saute for about 3 minutes or until they become soft. Add the garlic and cook for 1 additional minute or until the garlic becomes fragrant.
- Add the bison and cook until browned (about 5-7 minutes).
- Add the remaining ingredients, cover, and bring to a simmer. Simmer for about 20 minutes (but you can simmer for up to 2 hours), stirring occasionally. Taste and adjust seasoning to preference.
Video
Notes
Store & Reheat
As a general rule of thumb, chili tends to store and reheat well. That’s another reason I love this recipe!Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of chili). Store in the fridge for up to 4 days. Freezer: You can also freeze the chili for up to 3 months. Place the dish in the fridge to thaw overnight for best results.Reheat
Microwave: Place chili in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place chili in a pot over medium heat. Once the soup is simmering, reduce to low and cover for 5-7 minutes or until heated through. You can add a splash of beef broth if it is too thick. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.This post was all about spicy bison chili!
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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