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    Bison Chili with Cilantro Lime Salsa Recipe

    (serves 8)

    Bison Chili:
    1/4 cup olive oil
    2 lb ground bison
    1 1/2 cup white onion, diced
    1 tb garlic, minced
    3 tb chili powder
    1 tb cocoa powder
    2 tb kosher salt
    1 tb dried leaf oregano
    1 tsp cinnamon
    1 tb cumin, ground
    1 tsp black pepper
    1 tb coriander, ground
    1 ea 28 oz can diced tomatoes
    1 ea 28 oz can tomato sauce
    1 ea 7 oz can dice green chilies
    1 tb chipotle pepper with adobe sauce
    1/4 cup wheat germ
    2 cups water

    Cilantro Lime Salsa:
    1/2 lb yellow tomatoes or red if cannot find yellow
    1 tb lime zest, fine grated
    The juice of 1 lime
    1/2 cup cilantro, chopped
    2 tsp jalapeno pepper, seeded and diced fine
    1/2 tsp kosher salt
    1 tsp sugar
    1/8 cup green onions, chopped


    1. Heat the olive oil in a heavy bottomed Dutch oven over medium high heat and add the bison.
    2. Using a wooden spoon, break up the meat then brown well.
    3. When bison is well browned, add the onions and garlic then sauté 5 additional minutes.
    4. Stir in the chili powder, cocoa powder, salt, oregano, cinnamon, cumin, black pepper, and coriander. Cook 2-3 minutes.
    5. Now add the tomatoes, tomato sauce and chiles, chipotles and the water. Stir to blend.
    6. Cover the pot and simmer for about 2 hours, stirring occasionally.

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