Buffalo Hump Chili
Submitted by terwilliger
Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.
YIELD
4 - 6 ServingsPREP
20 minCOOK
30 minREADY
50 minForget the beef. Bison makes a chili that’s leaner, cleaner, and packed with rich, slightly sweet flavor that regular ground beef just can’t touch.
This is a no-bean, Texas-style approach built on ground bison browned with onions and garlic, then simmered down with Rotel tomatoes, chili powder, cumin, and paprika.
Fresh poblano peppers go in during the last 20 minutes so they keep some bite.
A hit of lime juice right before serving brightens the whole bowl and pulls all those smoky, earthy flavors into focus.
Chef’s Tips
- Bison is very lean, so add a tablespoon of oil to the pan and break the meat up aggressively while browning to avoid dense clumps.
- Char the poblanos under the broiler or over a gas flame first for deeper smoky flavor before chopping.
- This chili gets better overnight. Make it a day ahead if you can.
- Serve with sharp cheddar, diced raw onion, and a dollop of sour cream.
Ingredients
Directions
Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it.
Add finely chopped onions and garlic.
When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender.
Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
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