A few weeks ago we asked you which of our delicious recipes (bison chili or cowboy spaghetti) you would most like to see come out of retirement from the Lone Peak Bison recipe vault. It was close, but it seems like you guys just couldn’t decide. We ended up receiving so many write in votes for both!
Here is the first of the two recipes, our amazing bison chili. This recipe is one of our favorites; full of sweet, spicy and savory notes your whole family is sure love. Make sure to pick up your Lone Peak Bison and try this wonderful recipe for dinner tonight.
Bison Chili - Out of the Vault
You asked for it and so we brought it back. Try this amazing bison chili recipe straight out of the Lone Peak Bison recipe vault for dinner tonight.
- 3 lbs (3 packages) ground bison meat
- 2 large onions - chopped
- 16 oz can peeled tomatoes
- 25 oz can kidney beans
- 25 oz can chili beans
- 4 cups ketchup
- 1 teaspoon garlic - minced
- 2 teaspoons cilantro - chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper - freshly ground
- 1 teaspoon thyme
- 1/2 teaspoon powdered mustard
- salt and pepper - to taste
Optional (for a spicier chili)
- chopped jalapeño peppers - to taste
Brown the bison in a large skillet over medium-high heat, season with salt and pepper as desired.
Optional Step: add onions to bison and cook until tender.
In a large pot (or Crock Pot) add the ground bison, onions, tomatoes, chili beans, kidney beans, ketchup, garlic, cilantro, chili powder, cayenne pepper, black pepper, thyme and powdered mustard. Stir to combine.
Simmer at medium heat on stove top (or in Crock Pot on low heat) for at least 1 hour, stirring occasionally.
You can serve this delicious bison chili recipe in bowls or on a baked potato with some shredded cheddar cheese on top.