4canned chipotle chilesveins and seeds removed, chopped
3tablespoonsyellow cornmeal
30ounceblack beanscanned, rinsed and drained
Salt and pepperto taste
1tablespooncider vinegar
1cupsour cream
1limezested and juiced
Avocadochopped for garnish
Cilantrochopped for garnish
Green onionsliced 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.