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    Home > Soup, Stews, Chilis > Black Bean Chipotle Bison Chili with Lime Crema

    Black Bean Chipotle Bison Chili with Lime Crema

    Published: Feb 15, 2010 · Modified: Jan 10, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Award winning bison chili recipe

    Black Bean Chipotle Bison Chili with Lime Crema. A delicious riff on a traditional comfort food dish. Hearty, savory and just what you need for a cozy cold evening dinner.

    A bowl of bison chili topped with cilantro leaves, avocado and lime crema.

    If you enjoy cooking with bison, don’t miss my Bison Recipes category.

    First of all, let me tell you, this Bison Chili along side a glass of Mexican Michelada makes for a divine combination. Just sayin’. Now that we’ve got that out of the way, let’s make this Chipotle Pepper Chili Recipe.

    How To Make Black Bean Chipotle Bison Chili

    Heat a large stock pot over medium high heat. If your ground meat is very lean, add 2 tablespoons of extra virgin olive oil to the pot before adding the ground meat.

    Season with a little salt and pepper and cook until meat is just starting to brown, using a spoon to break up meat. Remove cooked meat to a bowl with a slotted spoon.

    Add onions and garlic and cook until softened, about 5 minutes. Add chili powder, broth, tomatoes, beer and chiles. Bring to a boil, reduce to low, cover partially, and cook until very thick, about 1-2 hours.

    Stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving.

    In the meantime, combine sour cream with lime zest and juice of one lime and serve chili in bowls with a spoonful of lime cream on top.

    To serve, ladle a large dollop of Lime Crema, and you know me well enough to know that life isn’t complete with a sprinkling of chopped Cilantro. Sliced green onions and chopped avocado make a beautiful garnish against the deep color of this bison chili.

    Lime Crema Recipe

    The lime crema is key to the uniqueness of this chili.  It’s super easy to make and the creamy texture and citrus tones make this delicious bison chili recipe even more special.

    It’s simply one cup of sour cream, and the zest and juice of one lime. Bam! Done! Delicious! Give it a try.

    Can I Use Greek Yogurt In Place Of Sour Cream?

    Yes. Substitute equal amounts of Greek Yogurt. It will give you the same creamy results you crave and with an extra bit of tang.

    Ground bison chili soup in a white bowl topped with chopped avocado, lime sour cream, chopped cilantro and sliced green onion.

    Recipe for Black Bean Chipotle Bison Chile with Lime Crema

    I hope you give this bison chile with black beans recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe. I love hearing from my readers.

    And if you have a favorite Bison Chile Recipe, let me know, I’d love to give it a try.

    More Chili Recipes

    • Anthony Bourdain’s New Mexico Style Beef Chili Recipe
    • Award Winning Chili Recipe
    • Award Winning White Bean Chili
    • Cowboy Chili
    • Bourbon Beef and Bean Chili

    And if you’re looking for even more soup, stew and chili recipes, don’t miss my soup category. You’ll find lots of recipes, including the most popular on my site for Hatch Green Chili with Pork.

    This Bison Chile recipe is a chili cook-off winning recipe from the Leyden Street Chile Cook-off. My friend Michelle was a judge and I received the recipe from her.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    A bowl of bison chili topped with chopped avocado and lime crema

    Chipotle Bison Chili with Lime Crema

    A unique chili recipe using Bison and chipotle chile peppers. Don't skimp on that lime crema, it adds a divine creaminess.
    5 from 6 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Southwestern
    Prep Time: 15 minutes
    Cook Time: 2 hours 15 minutes
    Total Time: 2 hours 30 minutes
    Servings: 12
    Calories: 383kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 pounds ground bison
    • 2 tablespoons extra virgin olive oil optional
    • Salt and pepper
    • 3 cups chopped onions about 2 medium onions
    • 6 garlic cloves finely chopped
    • 1/4 cup chili powder
    • 32 ounces beef broth
    • 28 ounces fire roasted chopped tomatoes canned, undrained
    • 1/2 cup stout or dark beer
    • 4 canned chipotle chiles veins and seeds removed, chopped
    • 3 tablespoons yellow cornmeal
    • 30 ounce black beans canned, rinsed and drained
    • Salt and pepper to taste
    • 1 tablespoon cider vinegar
    • 1 cup sour cream
    • 1 lime zested and juiced
    • Avocado chopped for garnish
    • Cilantro chopped for garnish
    • Green onion sliced for garnish
    Prevent your screen from going dark

    Instructions

    • Heat a large stock pot over medium high heat. If your ground meat is very lean, add 2 tablespoons of extra virgin olive oil to the pot before adding the ground meat. Season with a little salt and pepper and cook until meat is almost browned, using a spoon to break up meat.
    • Add onions and garlic and cook until softened, about 5 minutes. Add chili powder, broth, tomatoes, beer and chiles. Bring to a boil, reduce to low, cover partially, and cook until very thick, about 1-2 hours.
    • Then stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving. Stir in the vinegar.
    • Combine sour cream with lime zest and juice of one lime and serve chili in bowls with a spoonful of lime cream on top.
    • To serve, ladle a large dollop of Lime Crema on top of the chili. Garnish with chopped cilantro, chopped avocado and sliced green onion.

    Nutrition

    Calories: 383kcal | Carbohydrates: 30g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 500mg | Potassium: 824mg | Fiber: 9g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 11.3mg | Calcium: 89mg | Iron: 4.8mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Black Bean Chipotle Bison Chili with Lime Crema …It’s what’s for Dinner

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. Jac says

      December 19, 2020 at 7:17 pm

      5 stars
      This is a delicious chilli and I love the lean bison meat instead of beef!

      Reply
    2. Brianna says

      November 26, 2019 at 5:51 am

      Where does the cider vinegar come into play? I see it listed in the ingredients but not in the instructions?

      Reply
      • Lea Ann Brown says

        November 26, 2019 at 6:54 am

        Hi Brianna, thanks so much for your note. The recipe has been corrected. When adding vinegar to a recipe, think of it as “adjust seasonings” part of the equation. It’s added at the end to brighten and balance the flavors.

        Reply
    3. steph says

      February 19, 2010 at 9:12 pm

      YUM! Looks great! Love the lime crema – I’ll have to give this a try on chili night. Thanks for sharing!!

      Reply
      • leaannbrown says

        February 20, 2010 at 1:46 pm

        Thanks Steph, and thanks for stopping by

        Reply
    4. pandasandcupcakes says

      February 17, 2010 at 7:24 pm

      I want this right now. I may have to go rob Ted Turner of a couple pounds of ground bison BUT I SHALL HAVE THIS CHILI.

      Reply
    5. dan says

      February 16, 2010 at 4:52 pm

      Whoa! I’m in!

      Reply
    6. Phoo-D says

      February 16, 2010 at 3:20 pm

      I love the use of the lime leaves! What a brilliant idea. This sounds like a winner.

      Reply
    7. Larry says

      February 16, 2010 at 12:09 pm

      That looks excellent and since I’m making chili this week, I’ll have to try the secret ingredient in it.

      Reply
    8. Karen says

      February 16, 2010 at 4:55 am

      Love the addition of the lime leaves!
      A tricks I have picked up over the years when making chili with beer, If you like a bitter kick to your chili, use a stout or any other dark ale. If you like things a little smoother, use a lager. There are some nice dark brown lagers that are almost nutty or even chocolatty that add an interesting depth of flavor.
      And now you’ve gone and done it. I ahve a craving and I need to make chili again.

      Reply
    9. Zia Liz says

      February 16, 2010 at 3:18 am

      This looks wonderful. I love your idea to use the lime crema with fish tacos! Must try it.

      Reply
    10. DebinHawaii says

      February 16, 2010 at 9:18 am

      Great ingredients–I have been craving chili lately. Love the lime crema!

      Reply
    11. sugar plum fairy says

      February 16, 2010 at 8:15 am

      Love this recipe and ur info on all that hops in making it fantastic…..

      Reply
    12. pam says

      February 16, 2010 at 12:25 am

      Sounds great! Love your secret ingredient!

      Reply
    13. Lorraine @NotQuiteNigella says

      February 16, 2010 at 5:19 am

      Lea Ann this looks so wholesome and good! We can’t get bison here but I have some really nice mince that would be perfect for this and I picked up some fresh limes too! 😀

      Reply
    14. Christine @ Fresh Local and Best says

      February 16, 2010 at 1:07 am

      Chili looks delicious!!! I’ve never thought to add kaffir lime leaves, sounds intriguing!

      Reply
    15. doggybloggy says

      February 16, 2010 at 12:42 am

      this is one nice hearty dish and the lime crema is officially part of my repertoire – thanks!

      Reply
    16. Vickie says

      February 16, 2010 at 12:05 am

      Wow, you start with the crema and end with a secret – perfect! I’m a sucker for lime zest. This looks and sounds delicious and I can’t wait to try it. Beautiful photos, LA!

      Reply
    17. Ed Schenk says

      February 15, 2010 at 11:08 pm

      The chili recipe looks great. Thanks for sharing your secret ingredient with us.

      Reply
    18. George says

      February 15, 2010 at 10:45 pm

      This chili looks unbelievable! I bet the dark beer, chilies along with the leanness of bison really makes this a great chili. And the addition of the lime crema must take it to another level, as well.

      Many thanks…

      Reply
      • leaannbrown says

        February 15, 2010 at 10:53 pm

        My husband went crazy over it. I’m sure it would have been better with the dark ale, I only had Coors. That Lime Crema is very good. I can see using it on tostadas…fish tacos…. agree? Thanks for stopping by George.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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