Bison Verde Chili
If you are craving something warm with a little more depth and heat, this Bison Verde Chili delivers. It brings together roasted poblanos, jalapeños, and tomatillos to create a bright verde base that feels layered and bold without being overpowering. Slow-simmered with tender chunks of bison, this chili is the kind of recipe that fills the kitchen with incredible aroma long before it hits the table.
The verde sauce is what sets this dish apart. Roasting the peppers and tomatillos adds a subtle smokiness, while fresh cilantro keeps the flavor vibrant. As the chili cooks, the bison absorbs that citrus-forward, herb-rich sauce, becoming fork-tender and full of flavor. Served over white rice and topped with fresh cilantro, every bowl feels hearty, comforting, and balanced.
Using Great Range Bison stewing meat gives this chili a rich, slightly sweet flavor that pairs naturally with roasted peppers and warm spices. Bison is a lean red meat and a good source of protein, iron, and B vitamins, making it a flavorful and super nutritious option for slow-cooked dishes like this one. It holds up beautifully during a long simmer, creating a chili that feels substantial without being overly heavy.
Whether you are cooking for a cold evening, hosting friends, or simply want leftovers that taste even better the next day, this Bison Verde Chili is a satisfying way to bring bold flavor to your table.
Bison Verde Chili
Ingredients
- 16 oz bison stewing meat
- 2 tablespoons vegetable oil
- ½ sweet onion chopped
- 1 shallot chopped
- 1 tablespoon minced garlic
- 1 tablespoon oregano
- ½ tablespoon tropical Sazón
- 1 teaspoon green chili flakes plus more to taste
- 1 teaspoon cumin
- 4 cups broth
- 2 cups verde sauce recipe follows
- Cooked white rice for serving
- Fresh cilantro for topping
For the Verde Sauce
- 4 poblanos sliced and seeds removed
- 2 jalapeños sliced and seeds removed
- 4 –6 tomatillos husks removed and cut in half
- 1 cup fresh cilantro
Instructions
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In a large pot over high heat, add the vegetable oil and heat for 1–2 minutes. Add the bison chunks and sear for 2–3 minutes, stirring occasionally, until the meat begins to brown.
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Add the chopped onion, shallot, garlic, oregano, tropical Sazón, green chili flakes, and cumin. Cook for 5–8 minutes, until the onion softens and the garlic becomes fragrant.
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Pour in the broth and bring to a low simmer. Cover and cook for 90 minutes, stirring occasionally.
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While the chili base cooks, prepare the verde sauce. Preheat the oven to broil on high (or 500°F). Arrange the sliced poblanos, jalapeños, and halved tomatillos cut-side down on a baking sheet lined with parchment paper or a silicone mat. Broil for 15–25 minutes, or until the skins are lightly charred and blackened.
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Allow the peppers to cool slightly, then remove and discard the skins.
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Transfer any liquid from the pan, along with the roasted peppers and tomatillos, to a food processor. Blend until smooth. Add the fresh cilantro and pulse again until fully combined.
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Stir the verde sauce into the chili base and reduce to a low simmer. Continue cooking uncovered for 25–30 minutes, until the chili thickens and the meat is tender.
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Serve over cooked white rice and top with fresh cilantro as desired
Recipe Notes
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