Smoky Bacon-Bison Chili
with Toasted Tortilla Chips- Sulphites
- Milk
This smoky chili hits all the right notes to warm you up on a chilly night. The double protein dose of bison and bacon makes it extra hearty, while the gooey cheddar cheese takes it to the next level! Scoop up all that tasty goodness with crunchy, spiced tortilla chips.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
200 g
Green Bell Pepper
370 mL
Kidney Beans
370 mL
Crushed Tomatoes
2 unit
Beef Broth Concentrate
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
1 tbsp
Mexican Seasoning
85 g
Tortilla Chips
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Green Onion
113 g
Onion, chopped
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut bacon into 1/4-inch pieces. Add bacon to a cold, large pot. Heat the pot over medium-high heat. Cook bacon, stirring occasionally, until golden-brown and crispy, 4-6 min.**Remove the pot from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
Meanwhile, on a clean cutting board, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.
Heat the pot with reserved bacon fat over medium-high. When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add peppers, Mexican Seasoning and 2 tsp BBQ Seasoning (dbl for 4 ppl). Season with salt and pepper. Cook, stirring constantly, until fragrant, 30 sec.
Add beans with their liquid, broth concentrates, crushed tomatoes, half the bacon, 1/2 tsp sugar and 3/4 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil over high.Once boiling, reduce heat to medium. Cook, stirring occasionally, until veggies are tender, 8-10 min. Season with salt and pepper, to taste.
Meanwhile, arrange tortilla chips in an even layer on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast tortilla chips in the middle of the oven until warmed through, 3-4 min. (NOTE: For 4 ppl, toast in the middle and top of the oven, rotating sheets halfway through.) Once warm, remove tortilla chips from the oven and immediately sprinkle remaining BBQ Seasoning over top.
Divide chili between bowls. Sprinkle cheese, remaining bacon and green onions over top. Serve spiced tortilla chips on the side for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Most reviewers found the chili hearty and smoky, though some felt it leaned mild and could use more heat or depth.
- Ease of prep: Quick and straightforward to put together, with simple instructions that work well even for beginner cooks.
- Suggestions: Add hot sauce, chilli flakes, or extra Mexican seasoning for more heat; some reviewers also stirred in an extra can of beans or a chopped yam to build out the dish. Reducing the water slightly can help if the chili turns out too thin.
- Leftovers: This chili keeps well and makes a great next-day lunch; serving it over basmati rice stretches it into an easy second meal.
- Customisation: Consider topping with sour cream or cilantro, or swapping in a mix of cheeses to round out the flavours.
