Montana

Bison Chili

A hearty Big Sky Country classic featuring lean, flavorful bison meat slow-simmered with fire-roasted tomatoes, dark beer, and a blend of smoky spices. This chili honors Montana's wild heritage.

⏱ 2 hrs 30 min 🍴 Serves 8 🌶 Medium Heat 🥩 Wild Game

Equipment Needed

🍲 Dutch Oven
🥣 Mixing Bowls
🔪 Sharp Knife
🥤 Cutting Board
🥄 Wooden Spoon

Instructions

1

Brown the bison: Heat a large Dutch oven over medium-high heat. Add the ground bison and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8-10 minutes. Bison is leaner than beef, so there's no need to drain.

2

Saute aromatics: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3

Add spices: Stir in the chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Toast the spices with the meat for 1-2 minutes, stirring constantly.

Tip: Toasting spices blooms their essential oils and intensifies flavor.
4

Deglaze with beer: Pour in the dark lager and use your spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off some of the alcohol.

5

Add tomatoes and broth: Stir in the fire-roasted tomatoes (with their juices) and beef broth. Bring to a simmer.

6

Add beans: Stir in the drained kidney beans and pinto beans. Mix everything together well.

7

Simmer low and slow: Reduce heat to low, cover with a lid slightly ajar, and let the chili simmer for at least 2 hours. Stir occasionally to prevent sticking.

Tip: The longer you simmer, the better the flavors meld. This chili is even better the next day.
8

Adjust seasoning: Taste and adjust salt, pepper, or cayenne as needed. If the chili is too thick, add a splash of broth. If too thin, simmer uncovered for another 15-20 minutes.

9

Rest before serving: Remove from heat and let rest for 10 minutes. This allows the flavors to settle and the chili to thicken slightly.

10

Serve: Ladle into bowls and top with shredded cheddar, a dollop of sour cream, fresh cilantro, and green onions. Serve with crusty bread or cornbread.

💡 Montana Tips & Variations

  • Source quality bison: Look for grass-fed Montana bison at farmers markets or specialty grocers. It's leaner than beef with a slightly sweeter, richer flavor.
  • Don't overcook the bison: Because it's so lean, bison can dry out quickly. The long simmer in liquid keeps it tender.
  • Montana beer pairing: Use a local Montana craft beer like Big Sky Moose Drool Brown Ale for authentic flavor.
  • Make it heartier: Add diced bell peppers or a can of corn for extra vegetables.
  • Slow cooker method: After browning the meat, transfer everything to a slow cooker and cook on low for 6-8 hours.
  • Freeze for later: This chili freezes beautifully for up to 3 months. Perfect for cold Montana winters.