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Bison Bone Broth Chili

bison bones

This post was written by Jennafer Ashley of PaleoHacks. 

PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.

Full of gut healing, immune-boosting bone broth, this cozy bison chili is just what the doctor ordered.

This extra-meaty chili is taken up a notch with homemade bone broth made from bison bones. Add hearty vegetables, warm spices and diced tomatoes, and you’ll have a stick-to-your-ribs meal perfect for cool, chilly nights.

Start by making the bone broth. This stuff really is liquid gold for the immune system, and making your own ensures you’re getting all the minerals you need. Choose marrow-filled bison bones for the most nutrients with the gut-healing amino acids we’re after. Remove any additional meat from the bones, then roast them in the oven for 1 hour. Roasting is your chance to get a rich flavor from the bones, so do not skip this step!

Once the bones are nicely browned, add them to a crock-pot and cover with just enough water to submerge them. Too much liquid will water down the broth, and you want a hearty broth that will gel when stored. Add apple cider vinegar to help draw out the nutrients from within the bones, and a bit of thyme for flavor. Turn the crock-pot to low and cook a minimum of 12 hours (max 24 hours). Strain out the broth, reserving two cups for the chili. Tip: Let the leftover broth cool in glass jars before refrigerating, and add to Paleo stews and cozy soups!

To make the chili, add ground bison in a large pot or Dutch oven with celery, carrots and onions. Sauté for 10 minutes, stirring occasionally to break up the bison meat into crumbles. Stir in the seasonings, chopped tomato and two cups of the reserved bone broth. Bring to a boil, then reduce the heat to low and simmer the chili for 30 minutes. Serve hot with sliced jalapeño.






















Prep time: 15 minutes
Cook time: 13 hours and 40 minutes
Total time: 13 hours 55 minutes
Yield: 6 servings




  • Baking sheet
  • Parchment paper
  • Crock-pot
  • Strainer
  • Large pot
  • Wooden spatula




For the Bone Broth:



For the Chili:

  • 1 lb ground bison
  • 2 cups bison bone broth
  • 1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1/2 cup chopped onion
  • 1/2 t sea salt
  • 1/4 t black pepper
  • 1 t dried oregano
  • 1 t smoked paprika
  • 2 T ground cumin
  • 1 cup tomatoes, chopped
  • Sliced jalapeño, for serving



How to Make It


  1. Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange bison bones on the baking sheet and roast for 1 hour.
  2. Put the roasted bones in a crock-pot and add water, apple cider vinegar, and thyme. Set to low heat and cook 12 hours. Strain bone broth through a strainer and store in an airtight jar.
  3. To make the chili, heat a large pot over medium heat and add the ground bison, celery, carrots and onion, using a wooden spatula to break up the meat. Cook for 10 minutes, until veggies start to soften and meat is lightly browned.
  4. Stir in the spices, chopped tomatoes and 2 cups of the bone broth. Bring to a boil, then reduce heat to low and simmer 30 minutes with the lid cracked.
  5. Add more bone broth if necessary, and serve hot with sliced jalapeños!


Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.

PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.