Kansas State Willie's Wild Chili


Soup, Chili & Stew
Kansas State Willie's Wild Chili

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Chili In a bowl with sliced green onions, shredded cheese, tomatoes, and sour cream

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    While most chilis utilize beef, this recipe relies on its leaner cousin, ground bison. The flavor is more robust but with less fat.

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    Servings and Ingredients

    Serves 10
    12 oz. Hy-Vee bacon, finely chopped
    1 large yellow onion, chopped
    2 clove(s) garlic, minced
    2 lbs. ground bison
    2 (12-oz. each) cans Bud Light beer
    1 (28-oz.) can Hy-Vee diced tomatoes
    2 tbsp. Hy-Vee tomato paste
    1 (30-oz.) can Hy-Vee chili style beans in chili gravy
    2 tbsp. Hy-Vee chili powder
    1 ½ tsp. Hy-Vee ground cumin
    2 tsp. hot chile sauce, such as Frank's Red Hot sauce
    Hy-Vee kosher sea salt
    ½ c. Hy-Vee sour cream
    ½ c. Hy-Vee shredded sharp cheddar cheese
    3 green onions, finely chopped
    Baked Potatoes
    5 large russet potatoes
    Hy-Vee Select olive oil
    Hy-Vee kosher sea salt
    Hy-Vee ground black pepper

    Things To Grab

    • Dutch oven
    • Wooden spoon
    • Large baking sheet
    • Aluminum foil
    • Vegetable brush
    • Dinner fork


    1. In a Dutch oven, cook bacon over low heat until browned and crispy, about 5 minutes. Add onions and garlic and cook 3 minutes, stirring occasionally. Add bison and cook over medium heat, using a wooden spoon to break up meat as it cooks, until well browned.
    2. Stir in beer, diced tomatoes, tomato paste, chili beans, chili powder, cumin and hot sauce. Bring to a boil; reduce heat to maintain a simmer. Simmer until thickened, about 1 hour. Season with salt to taste.

    3. Meanwhile, prepare Baked Potatoes: Preheat oven to 375 degrees and line a baking sheet with aluminum foil. Scrub potatoes with a brush under running water. Using a dinner fork, poke holes through the skin of the potatoes. Coat potatoes with olive oil, sprinkle with kosher salt and place potatoes on prepared baking sheet. Bake 1 hour or until there is no resistance when a potato is poked with a knife.

    4. Slice Baked Potatoes in half. Serve chili over potato halves topped with sour cream, cheese and green onions.

    Nutrition facts


    570 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 90mg
    • Sodium: 870mg
    • Total Carbohydrates: 51g
    • Protein: 31g

    Daily Values

    Vitamin A 25%
    Vitamin C 45%
    Iron 30%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.