Deep & Dark Bison Chili with Argentinian Flair

"This hearty chili takes inspiration from the bold flavors of Argentina, featuring juicy ground bison and a symphony of spices. But the secret weapon? A cup of Black Box Deep & Dark Cabernet Sauvignon. The wine adds a layer of rich complexity, taking this chili from good to phenomenal. Topped with a vibrant chimichurri and tangy wine pickled onions, for flavor balance, this dish is a fiesta for your taste buds especially when paired with Black Box Deep & Dark Cabernet. Sauvignon."

Prep Time

15 minutes

Cook Time

40 minutes

Paired With

Main Protein

Wild Game


Water 1 cup, 1 1/4 cup, 1 1/4 cup, 1/3 cup, 1 Tbsp, 2 cups, 1 tsp, 6 Tbsp, 1 cup, 1 cup, 1 cup, 10 Tbsp, 5 Tbsp, 1 cup, 1 Tbsp, 1 Tbsp each, 1 Tbsp each, 1/2 Tbsp each, 1 tsp, 3 Tbsp, 1 Tbsp, 1/2 cup, 3
Black Box Deep & Dark Cabernet Sauvignon, divided
Red Wine Vinegar, divided
Granulated Sugar
Pickling or Herb Blend Spices
Large Red Onion, chopped, divided
Kosher Salt , divided
Garlic, chopped, divided
Fresh Cilantro, chopped
Fresh Mint, chopped
Fresh Parsley, chopped
Olive oil
Fresh lime or lemon juice, divided
Bell Pepper, chopped
Smoked or Kosher Salt
Chili Powder & Ancho Powder
Coriander & Smoked Paprika
Ground Cumin & Oregano
Onion Powder
Homemade Chiichurri
Fish Sauce
Beef Broth
Black Beans, 15 oz can


  1. Make the Pickled Onions: Combine water, 1 cup vinegar, 1/2 cup wine, sugar, pickling spice, and 1/2 tsp salt in a saucepan. Bring to a boil, stirring occasionally, for 5 minutes. Pour into a glass bowl and steep for 10 minutes. Stir in chopped red onions and refrigerate until ready to use. Pickled onions can be made ahead and stored for up to a month.
  2. Prepare the Chimichurri: Using a food processor or by hand, chop 6 cloves of garlic. Reserve 1 Tbsp  of chopped garlic for the chimichurri. Transfer the remaining chopped garlic to a prep dish for the chili. Add cilantro, mint, parsley, 1/4 cup vinegar, 1/2 cup olive oil, 2 Tbsp lime juice, and 1/2 tsp salt to the food processor with the reserved garlic. Process until finely chopped but not blended. Set the chimichurri aside without cleaning the food processor.
  3. Make the Black Bean Paste: Pour one can of undrained black beans into the food processor and process into a chunky paste. Drain the remaining 2 cans of black beans and set aside.
  4. Cook the Chili: Heat 2 Tbsp oil in a soup pot over medium heat. Sauté 1 cup onions and bell pepper for 5 minutes, until softened. Add bison, reserved chopped garlic, smoked salt, chili powder blend, ancho chili powder, coriander, smoked paprika, cumin, oregano, and onion powder. Cook for 5 minutes, breaking up the bison with a spatula, but don’t fully cook through.
  5. Add the Depth of Flavor:  Pour in 1 cup Black Box Deep & Dark Cabernet Sauvignon, beef broth, chimichurri, and fish sauce. Simmer for 10 minutes on low heat.
  6. Finish the Chili: Stir in the black bean paste, followed by the remaining drained black beans and lime juice. Simmer for 20 minutes to an hour, allowing the flavors to meld.
  7. Serve and Enjoy: Ladle chili into bowls and drizzle with chimichurri. Top with wine pickled red onions and serve with a glass of Black Box Deep & Dark Cabernet Sauvignon for a truly Argentinian experience.