Smoky Bacon-Bison Chili
with Cheddar Cheese- Milk
- Mustard
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Lean ground bison • Green pepper • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Green onion.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
1 unit(s)
Green Bell Pepper
1 unit(s)
Kidney Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Beef Broth Concentrate
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
2 unit(s)
Green Onion
3.5 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Cut bacon into 1/4-inch pieces.
- To a cold, large pot, add bacon.
- Heat the pot over medium-high. Cook bacon for 4-6 min, stirring occasionally, until golden.**
- 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.
- Peel, then cut yellow onion into 1/2-inch pieces.
- Thinly slice green onion.
- Heat the pot with reserved bacon fat over medium-high.
- When hot, add bison. Cook for 4-5 min, breaking up bison into smaller pieces, until no pink remains.**
- Add yellow onions. Cook for 2-3 min, stirring occasionally, until slightly softened.
- Add peppers, Mexican Seasoning and half the Applewood Smoke Spice (use all for 4 servings). Season with salt and pepper. Cook for 30 sec, stirring constantly, until fragrant.
- Add beans with their liquid, broth concentrates, crushed tomatoes, half the bacon, 1/2 tsp (1 tsp) sugar and 3/4 cup (1 1/2 cup) water. Season with salt and pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 8-10 min, stirring occasionally, until veggies are tender.
- Season with salt and pepper.
- Divide chili between bowls.
- Sprinkle cheese, remaining bacon and green onions over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The spices and smokiness were fantastic, though some found it could use more heat or acidity.
- Ease of prep: Very easy to make as a one-pot dish.
- Suggestions: Consider adding a jalapeño for extra spice, or serving with tortillas, sour cream, and lemon for more flavour.
- Leftovers: The chili tasted even better when reheated as leftovers.
