This hearty ground bison chili is exactly what your cold weather camping menu needs. This classic camping dinner is cooked in your Dutch oven over the fire or camp stove and is made with lean ground bison, pinto beans, and a richly spiced sauce.
Recipe at a Glance: Bison Chili
- DETAILS
- Total Time: 1 hour 30 minutes
- Preparation method: Dutch oven cooking (campfire, camp stove, or stovetop)
- HIGHLIGHTS
- This hearty chili is prepared in a single pot. No extra dishes at camp!
- It's a classic Dutch oven camping dinner, but you can also prepare it in advance and pack it along on your trip.
There's always a Dutch oven chili recipe on our camping menu plan every time we head out, and though our go-to is my classic Dutch oven beef chili, I really love this bison version for a few reasons. First, it's a thick stick-to-your-ribs kind of chili, which is great when you're craving something super hearty, and it also makes great leftovers for spooning over hot dogs or homemade smokies to create amazing chili dogs.
Bison is a little more expensive than ground beef, but it's worth the splurge for that rich, slightly sweeter flavor and it pairs beautifully with smoky chipotle chile powder.
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Ingredients and Substitutions
- Ground bison--Bison is leaner and richer-tasting than beef, but it is also pricier than beef and can be harder to source. You can substitute lean ground beef, if necessary.
- Tomato paste--I highly recommend using concentrated tomato paste that comes in a tube when camping. Then there's no need for a can opener or to figure out where to store the extra paste. Just pop the lid back on and toss it in your cooler.
- Spices--This bison chili recipe uses chipotle chile powder, along with oregano and cumin. Chipotle chile powder adds a smoky flavor to the chili, and I highly recommend it. If you're sensitive to heat, or prefer a milder chili, try substituting ancho chili powder.
How to Make Bison Chili in a Dutch Oven
1. Heat the oil in a Dutch oven over the campfire or on the camp stove or stovetop at home.
2. Add the onion and sauté until softened. Stir in the garlic and cook for 1 minute.
3. Brown the ground bison.
4. Add the tomato paste and spices and cook for 2 minutes.
5. Pour in the crushed tomatoes and broth and bring to a simmer. Cook, partially covered, until very thick.
6. Stir in the beans and cook until heated through.
FAQs
Yes, it makes a great make-ahead camping meal. You can prepare the chili at home in your Dutch oven or large pot on the stovetop, then store it in a sealed container for up to 4 days before reheating and serving. For longer storage, freeze the chili for up to 3 months. Bonus--you can use the defrosting container of chili as an ice block for your cooler!
This is a very hearty meal all on its own, but feel free to whip up some homemade Dutch oven cornbread or cheddar beer bread to serve alongside.
Storage and Reheating
Store leftover chili in a sealed container in your fridge or cooler for up to 4 days. Reheat in a Dutch oven or pot over medium heat until it reaches a steady simmer. You may need to add extra broth or water when reheating if the chili has become very thick. Chili can be frozen for up to 3 months. Thaw in the fridge overnight (or use it as an ice pack in your camping cooler!) before reheating.
Tips and Troubleshooting
- To get ahead, rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
- If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
- This recipe is suitable for gluten-free and dairy-free diets.
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Recipe
Ground Bison Chili
Equipment
Ingredients
- 3 tablespoons neutral vegetable oil
- 1 medium onion diced
- 1 clove garlic minced
- 1 pound (454 g) ground bison
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 2 tablespoons chipotle chile powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (15-ounce) can pinto beans rinsed and drained
- Sour cream, grated cheddar, and sliced scallions for serving (optional)
Instructions
- If cooking over a campfire, prepare a hot fire with a grate about 6 inches from the heat.
- Set a Dutch oven on the grate over medium heat (or over medium heat on your stove) and add the oil.
- Stir in the onions and sauté until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
- Add the ground bison, season with salt and pepper, and cook until the meat is browned, 6 to 7 minutes.
- Stir in the tomato paste, chile powder, cumin, and oregano, and cook until the tomato paste darkens and everything is fragrant, about 2 minutes.
- Pour in the crushed tomatoes and broth and bring to a simmer.
- Simmer the chili, partially covered, stirring occasionally, until very thick, about 1 hour. Stir in the beans during the last 10 to 15 minutes to allow them to heat through. Taste and adjust seasoning, if needed.
- Serve warm, topped with sour cream, grated cheese, and chopped scallions, if desired.
Notes
- Get ahead--Rinse and drain your beans before heading out. Store them in a sealed container in your cooler.
- Adjust consistency--If your chili is too thick, stir in extra broth or water, ¼ cup at a time, until it reaches the desired consistency.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
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