Best 4 Bacon Bison Chili Recipes

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Indulge in a hearty and flavorful culinary journey with our enticing Bacon Bison Chili, a symphony of bold flavors that will tantalize your taste buds. This delectable dish seamlessly blends the smoky richness of bacon with the lean and savory bison meat, creating a harmonious balance of textures and flavors. Enriched with a medley of aromatic spices, tender beans, and a touch of tangy tomatoes, this chili is a symphony of culinary delights.

Dive into a treasure trove of culinary creations within this article, where you'll uncover not just one, but a diverse collection of chili recipes that cater to every palate. Embark on a taste adventure with our Classic Chili, a timeless recipe that embodies the essence of comfort food. Discover the unique charm of our Vegetarian Chili, a plant-based rendition that bursts with vibrant flavors and wholesome ingredients. And for those seeking a spicy kick, our Habanero Chili is a fiery delight that ignites your senses and leaves you craving more. Each recipe is meticulously crafted to deliver a distinct culinary experience, promising to satisfy your cravings and leave you yearning for more.

Let's cook with our recipes!

BISON CHILI



Bison Chili image

This bison chili recipe can be made with regular beef, but if you can find bison, it makes a pot of really flavorful, hearty chili--and this bison chili recipe's the one!

Provided by Kaitlin

Categories     Beef

Time 2h45m

Number Of Ingredients 17

1 pound ground bison ((450g))
2 onions
5 cloves garlic
2 green bell peppers
2 jalapeno peppers ((de-seeded and finely chopped))
3 chipotles in adobo sauce ((finely chopped))
6 ounces tomato paste ((1 small can, 170g))
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon sugar
1 can kidney beans ((15 ounce can, rinsed and drained, about 250g rehydrated))
1 can pinto or pink beans ((15 ounce can, rinsed and drained, about 250g rehydrated))
28 ounces crushed tomatoes ((800g))
3 cups chicken stock ((700 ml))

Steps:

  • Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn't enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Saute until the onions are translucent.
  • Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
  • Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!

Nutrition Facts : Calories 284 kcal, Carbohydrate 31 g, Protein 20 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 861 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

BISON CHILI



Bison Chili image

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

1 pound cubed or coarsely ground bison meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER BACON CHILI



Slow-Cooker Bacon Chili image

Bacon makes everything better. This easy chili combines beef, bacon and beans for a hearty slow-cooker dinner that's sure to fill you up!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 6

Number Of Ingredients 15

1 lb bacon, chopped
1 lb lean (at least 80%) ground beef
1 medium red bell pepper, chopped (1 cup)
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
2 tablespoons chili powder
Sour cream
Shredded Cheddar cheese
Chopped onion
Chopped fresh cilantro leaves

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
  • Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

HEALTHY BISON CHILI



Healthy Bison Chili image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

3 poblano peppers, seeded and diced
2 medium onions, diced
2 teaspoons vegetable oil
2 pounds lean ground bison
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can red kidney beans, drained and rinsed
One 15.5-ounce can white hominy, drained and rinsed
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional

Steps:

  • Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your chili will be. Choose fresh, flavorful vegetables, a good quality ground beef, and a flavorful broth.
  • Brown the meat well: This will help to develop the flavor of the chili. Be sure to drain off any excess grease.
  • Don't overcrowd the pot: If you overcrowd the pot, the meat and vegetables will not cook evenly. Cook the chili in batches if necessary.
  • Simmer the chili for at least 30 minutes: This will allow the flavors to develop and meld together.
  • Season the chili to taste: Add salt, pepper, and other spices to taste. You can also add a squirt of lime juice or a dollop of sour cream to brighten the flavor.

Conclusion:

This bacon bison chili is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover bison meat. The combination of bacon, bison, and beans makes this chili a protein-packed meal that will keep you feeling full and satisfied. So next time you are looking for a quick and easy chili recipe, give this one a try.

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