Smoky Hill Bison White Chili (NBA Award Winning Recipe)


  • 2 lbs. Ground Bison
  • 1 onion-chopped
  • 2 stalks celery-chopped
  • 2 large cloves garlic-minced
  • 1- 4.5 oz. can green chopped chilies
  • 1/2 c. butter
  • 2- 16 oz. cans of cooked Great Northern or Butter beans (I like to puree in a can of butter beans and add a can of the Great Northern beans in whole)
  • 1/3 c. flour
  • 2 c. milk
  • 1 t. salt
  • 1-2 t. chili powder (or more if you prefer it hotter)
  • 1/2 t. ground cumin
  • 1/2 t. ground pepper
  • 2 T. white vinegar
  • 2 T. fresh lime juice
  • Tabasco Sauce to taste (optional)
  • 1 c. shredded mozzarella cheese


Brown burger in a large Dutch oven or soup kettle. Add onion, celery, garlic, chilies, and butter, and cook until vegetables are translucent. In blender, puree 1 can of the beans, flour, and 1 cup of the milk. Add this mixture and the rest of the ingredients but the cheese to the pot and simmer for 1/2 hour to blend the flavors. Add cheese and blend in to melt it before serving. Garnish with a dollop of sour cream, a sprinkling of shredded mozzarella cheese, and a dash of paprika or fresh cilantro. Makes six to eight servings.