Ground bison is readily available at Whole Foods in the meat department, but you can substitute
ground beef instead. The chili is easy to make but full of deep flavors and lots of chili peppers.
We’ve used fresh poblano pepper and ancho chili powder – which is the dried version of the
poblano. We’ve also thrown in some chipotle seasoning and barbecue sauce for a smoky heat.
Level of Difficulty: Very Easy
1 (28 oz.) can whole, peeled tomatoes
2 lbs. ground bison or buffalo
1 onion, finely diced
1 poblano pepper, diced
4 cloves garlic, minced
1 tablespoon chipotle seasoning mix (recommended: Mrs. Dash)
1 tablespoon ancho chili powder
2 teaspoons coarse salt
1 teaspoon black pepper
1 cup barbecue sauce
1 cup water
2 tablespoons Worcestershire sauce
1 (14.5 oz.) can pinto beans, rinsed and drained
Put the tomatoes in a food processor or blender. Pulse 5 times or until tomatoes are broken up but still
chunky. Set aside.
In a large stockpot over medium heat, brown the bison with the onion and poblano pepper. Drain any
fat. Add garlic, chipotle seasoning, ancho chili powder, salt and pepper. Add the pulsed tomatoes,
barbecue sauce, water, Worcestershire sauce, and beans. Bring mixture to a boil, then reduce heat
and simmer for 30 minutes, stirring occasionally.
Shredded sharp cheddar