"Is It Any Wonder" Texas - Style Bison Chili {Recipe & Video}

Hearty Bison Chili: Rich, Slow-Cooked Flavor with Smoky Heat and a Meaty, Tender Bite

Well now, flavor peeps, you tuned in to the low and slow love station with your fellow flavor nerd, and tonight’s broadcast is servin’ up a bowl full of bold — Bison Chili, baby! (Recipe and Video included)

This ain’t no mild-mannered, drive-thru chili recipe; this is deep soul in a Dutch oven, built on browned ground bison meat, crispy bacon, and a smoky swirl of dried chilis, stout beer, and San Marzano tomatoes that simmer low for about two hours ‘til the whole pot sings.

That first spoonful? It's a bassline of richness, with a high note of heat — and every layer gets deeper with each slow stir.

White Bread Adds Crazy Flavor

Soaking Bread in Chicken Stock

• What it does: The bread acts like a flavor sponge, absorbing the umami-rich chicken stock. This creates a soft, starchy base that, when pureed, adds a velvety texture and subtle savory depth to the chili.
• Why it matters: Instead of using flour or cornstarch to thicken, the bread naturally boosts body and richness without dulling flavor.

Pureeing the Soaked Bread

• What it does: Combining the soaked bread with the sautéed ingredients creates a deeply flavorful, thickened base or enhancer for the chili.
• Why it matters: This method not only adds texture and body, but also evenly distributes the roasted garlic and tomato flavors, creating a chili that’s smoother, richer, and more balanced.

Beats and Eats (music to pair with bison chili)

Cue up Durand Jones' “Is It Any Wonder” while the chili bubbles, 'cause just like this chili, it’s moody, rich, and hits you right in the chest.

Got no San Marzanos? Use fire-roasted diced tomatoes or tomato sauce. No dried chilis? Ground chili pepper like chipotle powder carry the smoke.

The beef broth lays the groundwork, the stout brings roasted depth, bacon adds smoky fat, and those dried chilis light the fuse. This bison chili ain't just a dish — it’s a slow-cooked soul session in a bowl.

Top the chili with shredded cheese, tortilla chips, or sour cream. Pair it with hot water cornbread or regular cornbread, pickled onions, or creamy potato salad for full effect.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Texas Style Bison Red Chili

Texas-style bison chili that is intensely flavored & silky smooth. Fresh & ground chilis are combined to help make a tasty chili gravy.

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Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Course: Main Course

Cuisine: American, Texan

Servings: 6 people

Calories: 351kcal

Author: Marwin Brown

Ingredients

• ▢ 1 pound ground bison
• ▢ 4-5 slices bacon
• ▢ 1 large onion
• ▢ 5 cloves garlic chopped
• ▢ 2 large poblano peppers
• ▢ 1 medium red bell pepper
• ▢ 1 teaspoon ground ancho chili pepper
• ▢ 1 teaspoon ground guajillo chili pepper
• ▢ 1 teaspoon smoked paprika
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon black pepper
• ▢ ½ teaspoon oregano
• ▢ 2 slices white bread
• ▢ 28 ounces san marzano tomatoes 800g
• ▢ 3 cups beef stock 700 ml
• ▢ 12 ounces stout beer
• ▢ 1 tablespoon brown sugar
• ▢ 1 teaspoon cumin
• ▢ 1 tablespoon cider vinegar

Instructions

Step 1: Make the Puree

• Place the bread into a bowl. Top with the chicken stock and allow the bread to absorb most if not all of the stock. Bread should soak at least 30 minutes so plan for the additional time.
• Heat a skillet on medium heat. Add oil then saute the tomatoes and garlic for 1-2 minutes. Transfer the tomatoes and half the chopped garlic cloves along with the bread and puree.
• Clean the skillet and set aside.

Step 2: Make the Bison chili

• Preheat the cleaned skillet. Add more oil then brown the ground bison until fully cooked. Drain the bison in a paper towel-lined bowl.
• Pre-heat a large pot or dutch-oven over medium heat. Add the bacon and cook fully on both sides. Remove the bacon and set it aside.
• Add the remaining garlic, onions, and peppers and saute in the leftover bacon grease. Add some of the spice seasonings as you go.
• Add the beer and cook long enough to cook off the alcohol (about 3-4 minutes)
• Add beef stock, more of the seasoning and tomato bread puree mixture.
• Add the ground bison back to the pot plus the remainder of the seasoning. Bring to a boil then simmer the chili covered for an hour.
• During the last 30 minutes of cooking add the brown sugar, cider vinegar, and cumin. Mix all the ingredients one last time.
• Top with your favorite toppings. Be as simple or complex as you desire.

Video

Notes

• Bison is leaner than beef, so not as flavorful. If you prefer more flavor then crank up the seasoning used or add some more fat. For me, the bacon was more than enough, but you could also supplement the ground bison with ground pork, a fattier beef, or even chorizo. It's your call.
• If going with the bread enhancer, use white bread. It will absorb the stock better and more easily integrate into the puree. Plus it's more flavorful.
• Bison is becoming more mainstream though it will never have the same availability as most commercial meats. Many meat markets at your typical grocery store will have it pre-packaged. Likewise, specialty stores will definitely have it.
• I typically eat this as a one-dish meal topped with cheese, fresh jalapenos peppers, and pickled red onions along with a sprinkle or two of hot sauce. I know many who like a side of cornbread. For me, if I go the bread route it's either this hot water cornbread or my classic buttermilk biscuits.

Nutrition

Calories: 351kcal | Carbohydrates: 22g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1406mg | Potassium: 953mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1355IU | Vitamin C: 84mg | Calcium: 109mg | Iron: 5mg

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