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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
Cook Time:1 hour
Total Time:1 hour 45 minutes
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.