Bison Chili With Roasted Bone Marrow

There are chilis you forget the moment you eat them… and then there’s Bison Bone Marrow Chili, the kind of bowl that stops the table mid-conversation. Deep, smoky, silky, slightly spicy, and naturally rich thanks to roasted bone marrow (aka liquid gold), this recipe is perfect for cold nights, game days, or anytime you want something hearty but elevated.

This version is beanless, high-protein, paleo-friendly, and built on layers of fire-roasted tomatoes, aromatic spices, and the unbeatable flavor of ground bison. If you love bold, cozy recipes that feel special without being complicated, this is going to be a new staple.

Why Bone Marrow?

Bone marrow has been used in cooking for centuries, but it’s finally getting the spotlight it deserves. A few reasons it’s a kitchen powerhouse:

• Rich in collagen: Supports skin, joint health, and gut integrity.
• Healthy fats for satiety: These nourish the body and help make meals more satisfying.
• Packed with micronutrients: Including vitamin A, vitamin K2, iron, zinc, and omega-3 fatty acids.
• Naturally boosts flavor: Marrow creates a silky mouthfeel without cream, flour, or thickeners.

Serving Ideas

Top with:

• Shredded sharp cheddar
• Cilantro
• Sour cream or Greek yogurt
• Organic corn chips
• Scallions
• Pickled jalapeños

Serve with:

• Cornbread
• On top of baked sweet potato
• As a Sloppy Joe
• In a bread bowl
• Over rice (Barack Obama’s favorite way)

Favorite Tools & Ingredients

A few kitchen tools that make this recipe even better:

• My favorite Dutch oven – perfect for slow simmering chili (I also love this Lodge Dutch Oven at a lower price point)
• Marrow scooping spoon – yes, it exists, and yes, it’s worth it
• Graza Olive Oil – I use this to roast the marrow bones (Use my code MOSTHEARTED for a discount)
• Wooden spatula – ideal for scraping up browned bits
• Diamond Crystal Kosher Salt – the only salt I use for perfectly balanced seasoning
• Chef’s Knife – for cutting peppers, onions, and garlic with ease
• Wood Cutting Board – sturdy, stylish, and great for all your prep work

Celebrate Chili Season

This Bison Bone Marrow Chili is warm, bold, slightly smoky, and packed with nourishing ingredients your body (and tastebuds) will love. Whether you’re making it for a cozy weeknight, a Sunday football spread, or meal prep, it’s one of those recipes that only gets better every time you revisit it.

Follow along on Instagram @most.hearted for more high-quality, delicious recipes!

Gina

Bison Chili

A rich, no-bean chili made with ground bison, roasted bone marrow, smoky spices, and fire-roasted tomatoes. This high-protein, deeply flavorful chili has a velvety texture from melted marrow and makes the perfect cozy dinner for fall and winter.

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Prep Time:45 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 45 minutes mins

Servings: 6

Ingredients

Bone Marrow

• 2–3 Marrow bones beef or bison, cut canoe-style or cross-cut
• Salt + pepper
• Drizzle of olive oil

Chili Base

• 2 lbs Ground bison
• 1 tbsp Olive oil
• 1 Large yellow onion diced
• 1 Red bell pepper diced
• 1 Green bell pepper diced
• 4 cloves Garlic minced
• 1–2 Jalapeños seeded + minced (optional for heat)

Spices

• 2 tbsp Chili powder
• 1 tbsp Smoked paprika
• 1 tbsp Cumin
• 1 tsp Dried oregano
• 1 tsp Onion powder
• 1 tsp Garlic powder
• ½ –1 tsp Chipotle powder optional for smoky heat
• 1 tsp Salt plus more to taste
• ½ tsp Black pepper

Liquids

• 1 14 oz can Crushed tomatoes
• 1 14 oz can Fire-roasted diced tomatoes
• 1 tbsp Tomato paste
• 2 cups Beef broth
• 1 –2 tsp Worcestershire sauce or coconut aminos

Optional Add-Ins

• 1 Sweet potato diced (adds natural sweetness + thickness)
• 1 tbsp maple syrup for balance optional
• 1 tbsp apple cider vinegar for brightness optional

Instructions

Roast The Bone Marrow

• Preheat oven to 425°F.
• Place marrow bones on a baking sheet.
• Drizzle with olive oil and season with salt + pepper.
• Roast 15–20 minutes, until bubbling and slightly caramelized.
• Let the bones cool slightly then scoop the marrow and reserve it, this liquid gold is going into your chili.

Cook The Bison

• Heat a large Dutch oven over medium-high heat.
• Add olive oil.
• Brown the bison, breaking it into chunks.
• Season lightly with salt + pepper.
• Once browned, transfer to a bowl using a slotted spoon.

Saute The Aromatics

• In the same pot, cool the onion and peppers.
• Cook 5–7 minutes until softened.
• Season with salt and pepper.
• Add garlic and jalapeño and cook 1 minute more.
• Add all spices to the pot.
• Toast for 30 seconds to release flavor (this step makes a huge difference)

Build The Chili

• Return bison to the pot.
• Add the Crushed tomatoes, Fire-roasted tomatoes, Tomato paste, Beef broth, Worcestershire, Sweet potato (if using).
• Stir well.
• Scoop the marrow from the bones and stir into the chili.
• Bring to a simmer, then reduce heat to low.
• Cover and cook 45–60 minutes, stirring occasionally (The longer it simmers, the more the flavors deepen).
• Add ACV (or a splash of lime juice) at the end for brightness, if desired.
• Taste and adjust the salt, pepper to taste.