Texas Style Bison Red Chili

Ingredients

• 454 g (1 pound)ground bison
• 4–5 slicesbacon
• 1 largeonion
• 5 clovesgarlic, chopped
• 2 largepoblano peppers
• 1 mediumred pepper
• 1 teaspoonground ancho chilli
• 1 teaspoonground guajillo chilli
• 1 teaspoonsmoked paprika
• 2 teaspoonskosher salt
• 1 teaspoonblack pepper
• ½ teaspoonoregano
• 2 sliceswhite bread
• 800 g (28 ounces)San Marzano tomatoes
• 700 ml (3 cups)beef stock
• 355 ml (12 ounces)stout
• 1 tablespoonbrown sugar
• 1 teaspooncumin
• 1 tablespooncider vinegar

Instructions

1. 1

   Soak the bread

   Put the bread in a bowl and pour over enough of the listed stock to soak it. Leave for at least 30 minutes, until the bread has absorbed most or all of the liquid.

2. 2

   Make the purée

   Warm a skillet over medium heat and add oil. Sauté the tomatoes with half of the chopped garlic for 1–2 minutes. Transfer them to a blender with the soaked bread and purée until smooth.

3. 3

   Brown the bison

   Clean the skillet, return it to the heat and add more oil. Brown the ground bison until fully cooked, then drain it in a bowl lined with kitchen paper.

4. 4

   Cook the bacon

   Heat a large pot or Dutch oven over medium heat. Cook the bacon on both sides until fully cooked, then take it out and set it aside.

5. 5

   Sauté the vegetables

   Cook the remaining garlic, onion and peppers in the bacon fat. Add some of the seasonings as you go.

6. 6

   Reduce the stout

   Pour in the stout and cook for about 3–4 minutes, allowing the alcohol to cook off.

7. 7

   Simmer the chilli

   Add the remaining beef stock, more of the seasonings and the tomato-and-bread purée. Return the bison to the pot and add the rest of the seasonings. Bring to the boil, then cover and simmer for 1 hour.

8. 8

   Finish and serve

   During the final 30 minutes of cooking, add the brown sugar, cider vinegar and cumin, then stir everything together. Serve with toppings of your choice.

What is Texas-style red chilli?

Texas-style chilli is a slow-cooked, meat-centred stew known for its bold seasoning rather than a reliance on beans. This version pairs bison with bacon, peppers and a blend of fresh and ground chilli flavours.

The smooth gravy is what sets this recipe apart: bread is soaked and puréed with tomatoes, then stirred into the pot. It gives the chilli a cohesive, silky texture as it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 22g protein, 22g carbs, 19g fat.

Bison and bacon provide most of the protein and fat, while the bread, tomatoes and brown sugar contribute carbohydrates. Serve a bowl with vegetables or a salad for a more balanced plate.

The chilli and peppers

Ground chillies: Ancho and guajillo bring depth to the seasoning, while smoked paprika adds a smoky note. Add the spices in stages as directed so they season the vegetables and the simmering liquid.

Fresh peppers: Poblanos and red pepper add savoury sweetness and texture. Chop them evenly so they soften at a similar rate.

Why the bread matters

Soaking time: Give the bread at least 30 minutes to absorb the stock before blending. This helps it purée smoothly instead of leaving dry pieces in the sauce.

Smooth base: Blend the soaked bread with the briefly sautéed tomatoes and garlic. The resulting purée thickens the chilli as it cooks, so take care to mix it well into the pot.

Browning the meat

Bison: Brown the mince in the skillet until fully cooked, then drain it before adding it to the pot. This keeps excess liquid from the browning stage out of the chilli.

Bacon: Cook the bacon in the Dutch oven and sauté the vegetables in the fat left behind. That order builds flavour in the same pot before the stock and stout go in.

Simmering and doneness

Covered simmer: Once the bison and purée are in the pot, bring the mixture to the boil, then lower the heat and cover it for an hour. The long, gentle cook allows the flavours to meld.

Final additions: Add the sugar, vinegar and cumin during the last 30 minutes, as the method directs. Stir well and check that the peppers are tender and the gravy is evenly mixed before serving.

Serving ideas

Toppings: The recipe leaves the finishing touches up to you, so serve it simply or add your preferred chilli toppings. Keep any extras separate until serving if you want everyone to customise their bowl.

On the side: A green salad or simply cooked vegetables can make a fresh contrast to the rich chilli. Bread or rice can also help make the meal more substantial.

Recipe notes & tips

• Allow at least 30 minutes for the bread to soak before you start blending the gravy.
• Chop the onion and peppers before heating the pot so they are ready to add after the bacon.
• Add the seasonings in stages, following the method, rather than tipping them all in at once.
• Stir thoroughly after adding the purée so it is distributed through the stock and vegetables.
• Keep the simmer gentle once the chilli is covered to avoid scorching the thickening sauce.

Variations

• Adjust the heat: Use more or less chilli seasoning to suit your preference.
• Change the meat: Try ground beef in place of bison, keeping the same quantity.
• Make it bean-free: Keep to the recipe’s meat-and-pepper approach for a traditional-style bowl.
• Add a topping: Finish each serving with your favourite chilli toppings.
• Swap the stout: Use a different beer with a similarly rich flavour.

Common mistakes to avoid

• Skipping the soak: The bread may not blend smoothly; leave it in the stock for at least 30 minutes.
• Adding dry bread: Blend only after the bread has absorbed most or all of its soaking liquid.
• Rushing the simmer: The gravy needs the covered hour of cooking to develop its texture and flavour.
• Forgetting the staged spices: Add some with the vegetables, more with the stock and purée, then the remainder with the bison.
• Leaving the final additions too late: Stir in the sugar, vinegar and cumin for the last 30 minutes, not just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a splash of stock if the chilli has thickened too much.

Frequently asked questions