Chili Rojo

For real deep flavor we combined 1/2 ground beef with 1/2 ground Bison and it makes a real difference in the taste and texture. The addition of toasted corn also gives a nice texture and flavor. We like to serve this over rice or pasta. It can also be served on its own in a traditional chili bowl, topped with cheese and raw onion. If possible let it sit in the refrigerator for a few days, it only gets better.
Try it.

Chili Rojo


  • 1/2 pound hamburger, 80% Meat/20% Fat
  • 1/2 pound ground Bison
  • 2 tablespoons butter
  • 1 11 oz. can corn, drained
  • 1 14.5 oz. can diced tomato with liquid
  • 1 15 oz. can tomato sauce
  • 1 7 oz. can diced green chiles, do not drain
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • salt and pepper


1. In a large, heavy-bottomed pan on high heat, toast corn in butter. Corn will pop like popcorn, so cover with a lid or cooking screen. Screen is highly preferred. Do not stir while on heat. When some of the corn is browned, remove from heat until kernels have calmed down, stir. Return to heat and allow more of the corn to brown. Repeat until you are satisfied with color and texture of corn. Remove from heat and turn out into a bowl.

2. In the same pan, cook the onions until translucent. Add the onions to bowl with corn.

3. In a large pot, brown hamburger and Bison.

4. Drain and return to medium heat.

5. Add oven roasted diced green chilies, tomato sauce, diced tomatoes, corn, and onions to pan.

6. Season with chili powder, cumin, salt & pepper

7. Serve over rice or pasta OR on its own with raw onion, sour cream, cheese, and scallions

8. Note: If Bison is unavailable replace with 1/2 pound ground beef.

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