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Bison Chili in Bread Bowl

Prep Time: 10 Minutes                Cook Time: 25 Minutes



1 Tbs olive oil

1 lbs Ground Bison

1 medium Yellow Onion, Diced

1 Tsp Garlic Powder

1 Tsp Ground Cumin

1/2 Tsp Salt

1/4 Tsp Cayenne Pepper

3 Tbs Chili Powder

1 can Diced Tomatoes (14.5 oz)

1 can Tomato Sauce (8 oz)

1 can Chili Beans, Drained (15 oz)

1/2 cup Bison or Beef broth

6 Kaiser Rolls or other

1 cup Shredded Cheese

Sour cream, To Taste


Add the olive oil to a large soup pot and place it over medium-high heat for about 1 minute. Add ground bison and onion. Cook stirring occasionally until the bison is browned.


Add the garlic powder, cumin, salt, cayenne pepper, and chili powder. Stir until combined.


Add in diced tomatoes, tomato sauce, chili beans, and broth, mixing to combine. Bring to a low boil then reduce the heat and gently simmer uncovered, for 20 minutes or until some of the liquid has reduced. A more dry chili is better so the bread bowls don’t become soggy.


Cut a hole in the top of the kaiser rolls and pull out the center to create a bowl, being careful not to make the walls of the bread too thin. Save the bread pieces for dipping into the chili.


Spoon chili inside each bowl, top with shredded cheese and a scoop of sour cream. Serve.

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