Honey Bacon Habanero Bison Chili


So this whole project started somewhat altruistically.

My Sister had surgery, on her neck… or her spine… it was something in the spinal area. And being the great younger brother that I am (I’m not that great) I decided to break in my new Cuisinart crock pot in my own characteristically complicated way by spending the next 12 hours cooking chili that she could insert through her feeding tube (she didn’t actually get a feeding tube. Although, she couldn’t really eat solid foods… which is kinda the same deal… though it makes for a less rad story for her to one day to tell her grandkids). Here’s The deal

Prep Time: 1 Hour
Difficulty: Easy
Cooking time: 6 – 8 hours depending on heat.
Serves: 8- 10


  • 3 lbs Ground Bison Meat
  • 1 lb Bacon
  • 2 Large Yellow Onions
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 4 Fresh Habanero Pepper
  • 2 Cans Stewed Tomatoes
  • 1 Can Tomato Sauce
  • Chili Pepper
  • Cumin
  • Red Pepper
  • Onion Powder
  • Cayenne Pepper
  • Salt
  • Olive Oil
  • Butter
  • Brown Sugar
  • Jar of Honey


Brown the Bison meat either in a pan or in your crock-pot (if that’s an option) for about 15 minutes. Drain the meat and set it back in the crock pot.

  • Pour the tomato sauce in a pan and cook briefly to fry off any bitter taste (very helpful tip)
  • Pour the fried tomato sauce into the crockpot over the bison, add the cans of stewed tomatoes, mix thoroughly (a potato masher is a pretty handy tool for this task) cover and let cook on low.
  • Dice one onion and the peppers into manageable chunks and the toss em in a food processor until you get a nice frothy orange slurry like substance that will taste better than it looks.
  • Dice the second onion into bite sized chucks and add to the slurry for texture.
  • Put the whole thing in a pan, add a tablespoon of butter and fry it up for about ten minutes until the onions are translucent.
  • Add it to the crock pot. Mix accordingly.


Important! Habanero peppers are no joke, they are ALL kinds of hot.

So you might want to take precautions before prepping and handling them, rubber gloves, goggles, a younger sibling to use as a human shield… whatever you need to keep yourself at arms length from the searing pain that I know from experience that is touching your knob and yarbles with habanero pepper residue on your hands… so, yeah… fair warning.

  • Cut open the peppers and remove the stems and ALL SEEDS, then place them in the food processor.
  • Cut up the entire one pound of raw bacon into two or three inch strips so it’ll blend Better.
  • Blend the pepper and bacon until you have a consistent paste
  • Gaze in awe at the orange wonder that is blended habanero bacon for like a couple seconds whilst simultaneously marveling at the wonders of the universe like a dumbass (this is just my method… whatever works for your though, different strokes… I guess)
  • Throw that marvelous habanero bacon paste into a frying pan and set to medium

Note: You’re pan frying the habanero bacon for two reasons

  1. Raw Bacon is gross
  2. I think that full heat habaneros can kill you at full strength (probably… I’m not a scientist nor a doctor nor even really that intelligent of a person) but at the very least they’ll scorch the inside of your mouth like a chemical fire at a glue factory… so I fry em in the bacon to take the edge (of DEATH!) off of em.
  • Once the bacon is a little bit cooked into the habaneros (2 to 3 minutes), squirt a generous portion of honey into the frying pan and let simmer on medium heat for 3-4 minutes… this is the part of the process that will makes your the kitchen smell amazing… you’re welcome.
  • Your goal here is to create little peppery-sugary-salty-nuggets of bacon in the chili so feel fee to cook it to how you prefer your bacon
  • Once your content that the flavors have blended into one another, toss the whole lot into the crock pot with the other stuff and set the crock pot to high.

Seasoning of this dish really depends on personal taste but I’ve found the following measurements give a complimentary heat and flavor with just a touch of sweetness to get rid of any remaining bitter after taste from the tomatoes.

  • 1 Tsp salt
  • 1 1/2 Tbsp chili powder
  • 1 1/2 Tsp cayenne pepper
  • 1/2 Cup Brown Sugar
  • 1 1/2 Tsp Cumin
  • 1 Tsp of red Peper
  • 1 Tbsp Onion Powder

Set crock-pot on high and let cook for 6 hours, Pour into a bowl, top with cheese and sour cream, watch Star Wars while you eat.

Enjoy, you guys