Red Wine and Port Marinate Bison Chili and Goat Cheese & Cay

Serve this mouth watering chili for a large group of people. 

2002 Culinary Competition Participant

BISON CHILI

  • 20 lbs bison chuck trimmed & diced to 1/2" 
  • 60 cloves garlic 
  • 1 1/2 cup ground cumin 
  • 1/2 cup oregano leaves 
  • 2 tbsp salt 
  • 2 tbsp Black pepper 
  • 2-3 cups olive oil 
  • 6 each reconstituted pascilla, ancho and chipotle chili 
  • 12 cups diced onion 
  • 3 100 oz tins tomato, chopped, drained 
  • 3 100 oz tins kidney beans, drained 
  • 1 litre demi glaze 
  • 1 cup molasses 
  • 2 cups brown sugar 
  • 20 bay leaves 
  • 10 cups corn 
  • 2 cups chopped cilantro 
  • 1 cup olive oil 

Method

  1. Marinate bison in 3 cups pinotnoir & 2 cups port overnight - drain & reserve marinade 
  2. Process chilies, oregano, cumin, salt, pepper, garlic and 2-3 cups of olive oil until smooth paste, may require a little water if too thick.
  3. Heat 1 cup olive oil, medium high heat, in large stock pot, add onions, brown, - add chili paste, stir well, cook 5 minutes. 
  4. Add bison, stir well, cook until bison begins to brown, add reserved marinade as needed to scrape up crust from pot. 
  5. Add remaining ingredients except for cilantro, simmer 2-3 hours until bison is tender. 
  6. Add cilantro, adjust seasoning as needed. 

CAYENNE BUTTERMILK ONION RINGS 

  • 1 egg yolk 
  • 1 cup flour 
  • 1 tbsp cayenne 
  • 1/2 tsp soda 
  • 1 1/2 tsp salt 
  • 2 cups buttermilk 
  • 2 yellow onion thinly sliced 

Method

  1. Whisk together egg yolk and dry ingredients. Slowly whisk in buttermilk, mix well. 
  2. Dip onion rings in batter. 
  3. Deep fry 375 degrees F 3-5 minutes. 
  4. Ladle chili into large bowl. 
  5. Garnish wih chopped tomato, cilantro, green onion, 2 or 3 onion rings and corn tortillas. 
  6. Crumble 1-2 oz. snow goat cheese.

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