Buckle up: Americans are rediscovering one of the leanest, most nourishing meats, and you can find it at many grocery stores today. Cowboy chef Kent Rollins isn’t chasing trends so much as reviving a tradition that runs deeper than the trail: bison, a protein-packed staple with a long and rugged history.
Rollins, the star of the Outdoor Channel’s Cast Iron Cowboy, has spent decades preserving the essence of cowboy cooking. His rich, chili-stoked bison recipe draws from a heritage that once powered long treks and tough days on the range. In an on-camera chat with Fox News Digital, he emphasized that bison ranks among the leanest, healthiest meats you can cook with today.
When cool weather rolls in, Rollins admits, a craving for chili surfaces. But his version isn’t your average chili. This is bison chili—built for nourishment and flavor in one hearty pot.
The dish appeared in a recent episode of Cast Iron Cowboy, which has already been renewed for a second season.
Rollins starts by browning two pounds of ground bison with chopped yellow onion, then stirs in Ro-Tel tomatoes with green chilies, tomato sauce, jalapeños, adobo sauce, and his own chili seasoning, plus a bunch of beans for extra protein.
“Those beans give you an extra protein boost, while the bison brings a substantial protein punch and power,” he explains. He contends that bison meat is exceptionally lean and naturally lower in cholesterol, making it a smart choice for folks seeking a robust, health-minded chili.
Historically, bison wasn’t a common staple on every cattle drive. Cowboys typically didn’t eat longhorns, but when they came across a bison, they would often hunt and turn it into a hearty stew to fuel long hours from sunrise to sundown. Rollins frames this as a frontier-heritage meal that’s endured through the decades.
Today, bison is experiencing a notable resurgence, described by Rollins as a high-protein meat that’s also good for you. He continues to cook in cast iron—his preferred vessel, not only because it honors cowboy tradition but because it enhances flavor, helps maintain steady heat, and enables slow, even simmering all day long.
Finding bison in stores is often easier than many people assume. Rollins notes that nearly every sizable grocery carries some form of bison meat, and if not, online ranchers can deliver it straight to your door.
Even with its rustic appeal, cowboy cooking isn’t exclusive to a certain audience. Bison tends to carry a higher price tag due to limited supply and the costs associated with smaller-scale ranching and processing, as explained by the Institute for Environmental Research and Education. Nevertheless, wholesale prices have remained relatively stable for several years thanks to strong consumer demand, according to the National Bison Association.
As Modern Farmer has observed, bison is making a comeback in groceries, on restaurant menus, and across the country’s open plains. Rollins believes cast iron cooking consistently yields better flavor, especially for chili and searing meat, because of its heat retention and forgiving low-temperature performance.
For those wondering about accessibility, Rollins reiterates: you can cook any dish he’s known for in a home kitchen, outdoors, or even in less conventional settings. He emphasizes simplicity and practicality: real cowboy cooking isn’t about being flashy; it’s about making tasty, satisfying meals with straightforward methods.
If you’re curious about trying this at home, consider whether you’d prefer a traditional, more rustic chili experience or a slightly modernized version with added peppers and spice. Do you think bison’s higher price is worth the health benefits, or would you opt for more affordable beef and use beans to boost protein? Share your thoughts in the comments on how you’d adapt a cowboy chili for today’s kitchen.
