For a true taste of Wisconsin, the chili's companion biscuits use Cheddar cheese and dry ranch dressing mix to develop a sharp tang.

Wisconsin Badger Red Chili

In a Dutch oven, melt butter over medium heat. Add onions and cook 3 minutes or until softened, stirring often. Add beer and simmer 3 minutes.

Meanwhile, in a skillet, heat olive oil over medium heat. Add bison and cook until well browned, using a wooden spoon to break it up, about 8 minutes. Drain.

Stir in cooked bison, diced tomatoes, tomato sauce, chili beans, kidney beans, black beans, garlic powder, onion powder, chili powder, cumin, paprika, cinnamon, allspice and chipotle peppers to the Dutch oven. Bring to a boil; reduce heat to maintain a simmer and simmer 1 hour.

Meanwhile, prepare Green Bay Biscuits: Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray. In a large bowl, mix flour, baking powder, baking soda, ranch dressing mix, and cheddar cheese. Cut in butter. Using a wooden spoon, stir in amber lager a little at a time until dough is thick and sticky. Spoon egg-size pieces of dough onto prepared pan. Bake 25 minutes or until golden brown and toothpick comes out clean when inserted into biscuit.

To serve, top chili with Cheddar and serve with biscuits.