Black Bean Bison Chili

Black Bean Bison Chili

Course: Main Course
Keyword: Bison, Chili
Author: Submitted by Ann Darrow, The Bison Corral in Schellsburg


  • 3 pounds ground bison
  • 4 pounds dried black beans can substitute canned
  • 4 red peppers, chopped
  • 2 cloves garlic, chopped
  • 4 large onions, chopped
  • 4 tablespoons olive oil
  • 3 large (26 oz) cans diced tomatoes
  • 2 small (8 oz) cans Mexican tomato sauce optional
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder


  • If you use dried beans, soak overnight, then rinse well and bake for 1 hour, covered with water in 300°F oven.
  • Brown peppers, garlic, and onion in olive oil.
  • Add bison when vegetables are beginning to brown.
  • Add to beans in large roaster. Add tomatoes and sauce.
  • Bake at 300°F-350°F for 1 1/2 hours.
  • During final cooking, add spices.
  • Serve with sour cream, cheddar cheese, jalapeno peppers, and/or cilantro if desired. Freezes well.

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