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.

Course Soup, Stews and Chilis

Cuisine Southwestern

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

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
¼ cup chili powder
32 ounces beef broth
28 ounces fire roasted diced tomatoes canned, undrained
½ 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

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.
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.
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.
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.
Serve The Chili: Serve this bison chili hot, with a generous spoonful of lime crema and a choice of toppings. Chopped avocado adds creaminess, cilantro brings a fresh herbal note, and sliced green onions provide a crisp finish. For a complete meal, serve the chili with Buttermilk Jalapeno Cornbread or a simple green salad with Spicy Ranch Dressing. These are natural accompaniments to a smoky, savory bowl of chili.

Notes

Tips For Success:

- Use a little oil when browning the bison. Ground bison is relatively lean, so the oil helps the meat brown in the pot.
- Adjust the chipotle to your taste. Chipotle chiles in adobo contribute both smoky flavor and heat. This recipe calls for 4 chiles. To reduce heat, decrease the amount to three. And to reduce heat even more, use a knife to split open the chiles and scrape out the seeds and veins.
- Give the chili time to simmer. The established method uses an hour of simmering before the beans and cornmeal are added, followed by another 30 minutes uncovered. Keep the cooking heat to a simmer, a rolling boil will change texture and flavor due to cooking too fast.
- Let the cornmeal do its job. Add it at the specified stage and allow the final simmer to thicken the chili.
- Don't skip the lime crema. It is the finishing element that distinguishes this recipe. Serve it on top rather than stirring it into the entire pot.

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