Go Back
Spicy Bison Chili

Spicy Bison Chili

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American, Okie Rub
Calories: 383
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. Add the bison and cook until browned (about 5-7 minutes).
  3. 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.