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Low-Carb Cincinnati-Style Bison Chili

average rating is 3 out of 5, based on 150 votes

Traditionally known for its exquisite blend of spices and presentation over spaghetti, we've revamped this classic to cater to the low-carb enthusiast. Our version features lean bison, an array of aromatic spices, and the heartiness you'd expect, minus the carbs!

Serving Suggestions:

  1. Zucchini Noodles: A fresh and crunchy alternative to spaghetti, zucchini noodles (often referred to as "zoodles") complement the chili's rich flavors.

  2. Spaghetti Squash: Roast a spaghetti squash and use its stringy insides as a bed for your chili.

  3. Cauliflower Rice: Lightly seasoned and pan-fried cauliflower rice adds a delightful texture to each bite.

  4. Side Salad: A simple side salad with mixed greens, cucumber, and a light vinaigrette can be refreshing alongside the hearty chili.



Prep Time


Total Time







Low-Carb Bison Recipes Keto-Friendly Cincinnati Chili Gluten-Free Healthy Dinners Spicy Dishes Paleo-Friendly Comfort Food Unique Spices Hearty Meals.


2 lbs ground bison

1 large onion, finely chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, no added sugars

2 tbsp chili powder

1 tbsp cocoa powder (unsweetened)

2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground cayenne pepper (adjust to heat preference)

2 cups beef broth (low-sodium)

2 tbsp apple cider vinegar

2 bay leaves

Salt and pepper, to taste

Optional toppings: shredded cheddar cheese, diced onions, sour cream


  1. Browning the Bison: In a large pot or Dutch oven, over medium-high heat, brown the ground bison. Break it apart with a spoon or spatula as it cooks. Once browned, remove the bison and set it aside.

  2. Sauté the Onions: In the same pot, add a bit of oil if needed and sauté the onions until they become translucent, about 5 minutes.

  3. Add Garlic and Spices: Stir in the minced garlic, chili powder, cocoa powder, cumin, cinnamon, allspice, cloves, and cayenne pepper. Cook for about 1-2 minutes until aromatic.

  4. Tomatoes and Bison: Add the diced tomatoes (with their juices) and the browned bison back to the pot. Stir to combine.

  5. Liquids and Simmer: Pour in the beef broth and apple cider vinegar. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1-1.5 hours. This will allow the flavors to meld together and the bison to become tender.

  6. Season and Serve: Before serving, remove the bay leaves, and season with salt and pepper to taste.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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