When you’re craving a hearty, flavor-packed chili that goes beyond the ordinary, this bison chili recipe delivers. Bison is naturally lean yet rich in protein, iron, and B vitamins, making it a nutrient-dense alternative to traditional beef. Paired with spicy sausage, colorful veggies, fire-roasted tomatoes, and a bold spice blend featuring chili powder, cumin, oregano, and a touch of cinnamon, this chili has layers of smoky, savory depth. A dash of Pluck seasoning adds extra minerals and umami while bone broth enriches the simmering base. Finished with a splash of lime juice for brightness, this chili is as nourishing as it is comforting. Serve it with classic toppings like avocado, cheese, sour cream, or radishes for a customizable bowl that will warm you from the inside out.
15 min
1 hr
4
Main course
Ingredients
- 1 tbsp bacon fat or avocado oil
- 8 oz spicy pork sausage, casings removed
- 1 large onion, chopped (about 2 ½ cups)
- 1 large jalepeño, seeds removed, minced (about ⅓ cup)
- 2 large ribs celery, diced (about ¾ cup)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- Fine sea salt and freshly ground black pepper
- 3 garlic cloves, minced (1 Tablespoon)
- 1 1/2 lb ground bison (ancestral blend or regular)
- 1 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp Pluck Southwest seasoning
- 1 1/2 tsp ground cumin
- 1/4 ground cinnamon
- 115 oz can fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 cup beef or chicken bone broth
- 1 tbsp lime juice or cider vinegar
- 1/4 honey (optional)
- Toppings: Diced avocado, shredded chedda, sour cream, diced radishes, cilantro, or other toppings (optional)
Directions
Step 1
Melt the bacon fat in a large Dutch oven over medium heat. Add the sausage and cook for 5 to 7 minutes, breaking it up with a wooden spoon and stirring, until the sausage is cooked through and golden in spots and the fat has rendered. Add the onion, jalapeño, celery, and bell pepper. Sprinkle with salt and pepper and cook for 6 to 8 minutes, stirring, until tender. Add the garlic; sauté for about 1 minute, until fragrant.
Step 2
Add the bison. Season generously with salt and pepper and cook for 6 to 8 minutes, breaking up the meat and stirring with a wooden spoon, until cooked through. Add the chili powder, oregano, cumin, Pluck, and cinnamon; cook for 1 to 2 minutes, stirring, until the spices are well incorporated and fragrant.
Step 3
Add the tomatoes, tomato paste, coconut aminos, and broth; cook stirring and pulling up browned bits off the bottom of the pot. Bring just to a light boil, then reduce the heat to low and bring to a simmer. Cover and simmer for 30 minutes.
Step 4
Stir the lime juice and optional honey into the chili. Taste and season with salt, pepper and more Pluck, if desired. Serve with the toppings, if desired, or let cool, cover, and refrigerate to serve later. Rewarm on the stove over medium-low heat.
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