Why You’ll Love This Spicy Bison Chili
This isn’t your average chili. Packed with nutrient-dense ground bison, smoky sausage, fire-roasted tomatoes, and warming spices, this recipe delivers bold flavor and deep nourishment in every bite. The addition of Pluck organ-based seasoning sneaks in superfood nutrients without changing the familiar chili taste. Perfect for game day, weeknight dinners, or meal prep, this chili is hearty, slightly spicy, and fully customizable with your favorite toppings.
30 min
1 hr
8
Main Course
Ingredients
- 1 tablespoon bacon fat or avocado oil
- 8 ounces 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 ½ pounds ground bison (ancestral blend or regular)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon Pluck Original seasoning
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- 1 15-ounce can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon coconut aminos
- 1 cup beef or chicken bone broth
- 1 tablespoon lime juice or cider vinegar
- ¼ teaspoon honey (optional)
- Toppings: Diced avocado, shredded chedda, sour cream, diced radishes, cilantro, or other toppings (optional)
Directions
Step 1
Cook the sausage – In a large Dutch oven over medium heat, melt the bacon fat. Add the sausage and cook 5–7 minutes, breaking it up with a spoon until golden and cooked through.
Step 2
Sauté the vegetables – Stir in the onion, jalapeño, celery, and bell pepper. Season with salt and pepper and cook 6–8 minutes until softened. Add garlic and sauté 1 minute.
Step 3
Brown the bison – Add ground bison, season well, and cook 6–8 minutes, breaking up the meat until browned. Stir in chili powder, oregano, Pluck, cumin, and cinnamon; cook 1–2 minutes until fragrant.
Step 4
Build the chili base – Add tomatoes, tomato paste, coconut aminos, and broth. Scrape up browned bits from the pot. Bring to a light boil, then reduce heat to low, cover, and simmer for 30 minutes.
Step 5
Finish and serve – Stir in lime juice and honey (if using). Taste and adjust seasoning with salt, pepper, and more Pluck. Serve hot with desired toppings.
Tips and Variations
Make it smoky: Add 1–2 chipotle peppers in adobo sauce for deeper heat.
Lower spice: Use a mild sausage or skip the jalapeño.
Meal prep win: Chili tastes even better the next day—store in the fridge for up to 4 days or freeze in portions.
Boost nutrients: Swap in an ancestral blend bison to sneak in liver, heart, and kidney without changing the flavor.
Leave a comment
All comments are moderated before being published.
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.