Go Back
+ servings
Bison Chile with Black beans topped with chopped avocado and sour cream.
Print

Bison Chili with Black Beans and Lime Crema

A unique chili recipe using Bison and chipotle chile peppers. Don't skimp on that lime crema, it adds a divine creaminess.
Cuisine Southwestern
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 383kcal

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 diced 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

Instructions

  • Heat a 7-quart Dutch oven or large stock pot over medium high heat. Add 2 tablespoons of extra virgin olive oil to the pot and heat it over medium high heat before adding the ground bison. Season with a little salt and pepper and cook until meat is almost browned, using a spoon to break up meat as it cooks, stir frequently.
  • Add chopped onions and cook until onions are tender, about 5 minutes. Add diced garlic and cook until fragrant, about 1 minute.
  • Add chili powder, beef broth, tomatoes, beer and chipotle chile peppers. Bring to a boil, reduce to low, cover partially, and cook for 1 hour.
  • Stir in cornmeal and black beans. Let simmer uncovered for 30 minutes before serving. Stir in the vinegar.
  • While the bison chili is finishing cooking, combine sour cream with lime zest and juice of one lime.
  • To serve, ladle bison chili into soup bowls and add a large dollop of Lime Crema on top. Garnish with chopped cilantro, chopped avocado and sliced green onion.

Notes

Tips For Success:
  • Canned Chipotle Chile Peppers in Adobo sauce are dried jalapeno peppers drenched in a spicy adobo sauce. They pack some heat, so I always split them open with a knife and scrape out the seeds and veins, which is where the heat lies.
  • If you're taking this to a chili cook-off, you can make slow-cooker bison chili. Just brown the ground bison meat before proceeding with the recipe. Add the black beans and vinegar towards the end of cooking.

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