Bison Chili with Kent Rollins
For Kent Rollins, the American West is more than just scenery; it’s an essential part of his life. The host of the Outdoor Channel’s “Cast Iron Cowboy” has dedicated years to preserving the art of cowboy cooking. His bison chili recipe stands out—not just for its rich flavor but also because it connects with a historical source of sustenance for cowboys on the trail.
During an interview with Fox News Digital, Rollins highlighted that bison is considered one of the leanest and healthiest meats available. “When the weather cools down, chili peppers become a must for me,” Rollins shared. “But let me tell you, this isn’t just any chili. It’s bison chili.” This hearty meal was recently featured in an episode of “Cast Iron Cowboy,” which has just been renewed for a second season.
“The meat here doesn’t have much fat,” he explained while cooking. He begins by browning two pounds of ground bison with chopped yellow onions before adding in green chiles, tomato sauce, jalapeños, adobo sauce, and chili seasoning along with some beans. “Beans add extra protein,” he notes. “But that bison meat packs a punch when it comes to protein.” It’s a straightforward one-pot wonder, yet steeped in cowboy history.
Rollins reflected on how, centuries ago, cowboys typically didn’t consume the longhorns they drove to market. However, if they caught a bison, it would turn into a robust stew to fuel their long days working from dawn until dusk. “This is a classic cowboy dish,” Rollins stated. “It’s always been part of the mix.”
Bison, he notes, has become increasingly popular for its high protein content. “It’s quality meat that’s low in fat and cholesterol,” he adds. Surprisingly, Rollins mentions that finding bison at the grocery store is easier than most would think. “You can usually find it almost anywhere.” If it’s not available locally, there are online suppliers who can ship it right to your door.
It’s worth noting that, according to the Institute for Environmental Research and Education, bison meat tends to be pricier than traditional beef, primarily due to limited supply and the complexities of raising and shipping bison. Still, demand has kept prices stable over the past few years, as reported.
Modern Farmer commented on the slow but steady return of bison to grocery stores and restaurants. Rollins, always cooking in cast iron, argues that this method not only respects traditional cowboy practices but also enhances the food’s flavor. “Cast iron really holds the heat, which helps save on cooking costs,” he pointed out. “It’s perfect for simmering chili for hours.”
Despite its vintage appeal, Rollins believes cowboy cooking should be accessible to everyone. “I can cook anything, whether indoors or outdoors. It’s all pretty straightforward and easy,” he claimed, emphasizing that cooking should be simple, without unnecessary flair.
