Bison Chili With Black Beans and Lime Crema

This Bison Chili is smoky, savory, and full of Southwestern flavor. Ground bison simmers with chipotle chiles in adobo, fire-roasted tomatoes, dark beer, and black beans to create a thick, full-bodied chili with a subtle smoky heat.

If you enjoy the combination of rich bison and smoky chipotle, try my Smoky Chipotle Bison Meatballs for another Southwestern-inspired way to cook with bison."

What Makes This Bison Chili Different?

This bison chili gets its character from the combination of unique ingredients smoky rather than simply relying on ground meat, tomatoes, and beans alone. The recipe brings together smoky, malty, savory, and tangy flavors.

• Chipotle chiles in adobo contribute smoky chile flavor and heat.
• Dark beer or stout adds a malty dimension to the chili.
• Black beans give the chili an earthy flavor and help create its dark, rich appearance.
• Cornmeal helps thicken the chili during the final simmer.
• Lime crema balances the smoky base with cool creaminess and citrus acidity.

The finishing touch: A simple lime crema. Its cool, creamy texture and bright citrus flavor balance the rich chili and make every bowl more satisfying. Serve it with chopped avocado, cilantro, and green onions for a hearty meal that’s especially welcome on a cold day.

For another hearty meal featuring bison and deep, malty beer flavor, try my stove-top Porter Beer Bison Stew.

Why Choose Bison For Chili?

Bison brings a distinctive, slightly sweet, rich flavor to chili. Because it’s leaner than many ground beef blends, it benefits from a flavorful cooking liquid and a gentle simmer. In this recipe, smoky chipotle, dark beer, and fire-roasted tomatoes build depth, while black beans add heartiness and lime crema brings a bright, tangy finish.

This bison chili is adapted from a recipe associated with the 2009 Leyden Street Chili Cook-off here in Denver. It won second place.

• Ground bison is relatively lean and has a distinctive flavor. A little olive oil helps the meat brown in the pot. Avoid treating it exactly like a fattier ground-beef blend; the aim is to develop color while keeping the chili moist as it simmers.
• Olive Oil: Use olive oil when browning the bison, particularly if the meat is very lean. It helps prevent sticking and supports browning.
• Onions and Garlic: Chopped onions build the savory base of the chili, while garlic adds aromatic flavor. Cook the onions until they begin to soften before adding the liquid ingredients.
• Chili Powder: Chili powder supplies the main chile-seasoning base. Use a blend you enjoy, and check its ingredient label if you need to avoid gluten or other specific ingredients. Choosing the right powder makes a difference in Southwestern cooking. Learn about the difference between chile powder and chili powder seasoning before deciding which to use in your kitchen.
• Chipotle Chiles in Adobo: Chipotles are smoked jalapeño chiles packed in adobo sauce. They contribute both smoke and heat. Removing the seeds and veins is part of the method in this recipe, but the chiles themselves still bring plenty of flavor.
• Beef Broth: Beef broth provides the liquid in which the bison, tomatoes, and seasonings simmer. Choose a broth whose salt level you know, since the amount of salt in the finished chili will depend partly on the broth.
• Canned Black Beans: Black beans give this chili an earthy flavor and a darker appearance than versions made with lighter-colored beans. Drain and rinse canned beans before adding them.
• Fire Roasted Diced Tomatoes: Fire-roasted tomatoes provide the tomato base and complement the smoky flavor of the chipotles. Use the tomatoes and their juices as specified in the recipe.
• Stout Beer or a rich flavored Dark Beer: Dark beer contributes malty, roasted flavors that complement the chipotle and tomatoes. The beer is a defining ingredient in this version, so choose one whose flavor you enjoy.
• Yellow Cornmeal: Cornmeal helps thicken the chili during the final uncovered simmer. Add it at the stage specified in the instructions, then allow enough time for the chili to develop its final consistency.
• Apple Cider Vinegar: A small amount of cider vinegar adds acidity to balance the savory, smoky flavors. Add it at the end of cooking, as directed in the recipe.

1. Step 1: Brown the Ground Bison: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground bison, season lightly with salt and pepper, and break it into crumbles as it cooks. Continue cooking until the meat is almost browned. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for about 1 minute, until fragrant.

2. Step 2: Add The Tomatoes, Broth, Beer and Seasonings: Stir in the chili powder, beef broth, fire-roasted tomatoes, dark beer, and chopped chipotle chiles. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and simmer for 1 hour, stirring occasionally.

3. Step 3: Add The Black Beans and Cornmeal: Stir in the drained black beans and yellow cornmeal. Leave the pot uncovered and simmer for another 30 minutes, stirring occasionally. The uncovered simmer allows excess liquid to evaporate while the cornmeal helps thicken the chili. Stir in the apple cider vinegar according to the recipe card. Taste the chili and adjust the salt and pepper as needed.

4. Step 4: Make The Lime Crema Topping. While the chili finishes simmering, combine the sour cream, lime zest, and lime juice in a small bowl. Stir until smooth.

How to Serve It

If you love a rich, slow-simmered bowl of chili, my hearty Cowboy Chili recipe is another comforting option to add to your rotation.

Make Ahead and Storage

• Make Ahead: Bison chili can easily be made a day or two ahead of time. Just keep it in the refrigerator in the Dutch Oven, covered until ready to use. Re-heat stovetop.
• Leftovers: This chili will keep in the refrigerator for up to 3-4 days.
• Freezer: Chili is easy to freeze. I like to freeze it in zip-loc style freezer bags. Once sealed well, you can lay them flat to take up less freezer space. Let it thaw overnight in the refrigerator before reheating.
• Meal Prep: You can easily double this recipe and freeze portions for meal-prep.

Bison Chili Recipe

There’s simply nothing better on a cold day that a big pot of chili simmering on the stovetop. Its combination of chipotle chiles, dark beer, black beans, and lime crema gives it a distinctive Southwestern-style flavor. And if you’re looking for a unique recipe to win that neighborhood chili cook-off, this is a good bet.

If you’re curious about cooking with bison, don’t miss my Bison Recipes category. You’ll find the most popular bison recipe on my site to make a perfect juicy Bison Burger. And my recipe for Bison Meatballs.

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