Chipotle Bison Chili Recipes

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CHIPOTLE BISON CHILI



Chipotle Bison Chili image

Smoky heat, tender meat - all you need is a great side salad and maybe a bite of cornbread for a great warm-you-up dinner.

Provided by Karen Anderson

Categories     Dinner

Time 10m

Number Of Ingredients 1

1 Tablespoon olive oil (and more as needed) 2 lbs of bison steak/roast cut into small pieces and/or extra lean ground bison (it's nice to use a mixture and if you like a meaty chili by all means use a total of 3 lbs of meat) 4 carrots - peeled and diced 2 cups peppers - seeded, diced (use green, yellow or orange) 3 stalks celery - diced 2 large yellow onions - diced 2 chipotle peppers in adobo, diced (Tip: I tried 3 in my recipe testing but that quantity overpowered the dish. Stick with 2 for balanced flavour.) 2 Tablespoons garlic paste 2 heaping Tablespoons (TexMex) chili powder 1 Tablespoons ground cumin 1 teaspoon oregano 1 teaspoon Mexican cinnamon (aka - True Sri Lankan Cinnamon) 2 ripe tomatoes - chopped 1 can (19 ounces-540 ml) red kidney beans 1 can (19 ounces-540 ml) pinto beans 1 can (19 ounces-540 ml) black beans 1 package frozen chopped spinach 2 cans (28 ounces-796 ml) whole tomatoes ¼ cup tomato paste 1 cup fresh Italian parsley - chopped or 2 Tablespoons dried 1 cup packed fresh cilantro leaves - chopped ½ cup fresh chopped basil - or 1 Tablespoon dried 4 cups V8 juice - low sodium 1½ teaspoons sea salt - or to taste 1½ teaspoons freshly ground black pepper - or to taste ¼ cup molasses, depending on sweetness desired 1½ Tablespoons hot sauce ¼ cup lime juice For the Toppings: Sour cream Guacamole Grated cheese Lime slices Cilantro leaves

Steps:

  • Heat the olive oil in a large frying pan on medium heat, add the bison in small batches and brown the meat over medium-high heat, until most of the pink is gone. Transfer each batch to a very large stock or crock pot until all the meat is cooked. Then, in the same frying pan, cook the carrots, peppers, celery and onions over medium heat. Add a splash more olive oil if necessary to prevent burning.
  • Stir in the garlic and cook until fragrant (about 30 seconds) then add the chipotle peppers followed by the chili powder, cumin, oregano and cinnamon. Tip: the spices might stick a little bit to the bottom of the pan. When the spices are fragrant, stir the chopped tomatoes and allow their moisture to deglaze (loosen the sticky bits) the bottom of the pan. Once the tomatoes are soft, add this mixture to the stock pot and set the big fry pan aside.
  • Stir in the kidney, pinto and black beans, spinach, tomato sauce, tomato paste, parsley, cilantro, basil and V8 juice to the stock pot.
  • Turn the heat to medium-low, bring to a simmer and then season to taste with the sea salt, pepper, molasses, hot sauce and lime juice. Note: you may need to add more herbs and spices to suit your taste.
  • Simmer for approximately 2 to 3 hours. Taste and adjust seasoning again before serving.
  • Enjoy in bowls garnished with a dab of your favourite toppings: sour cream, guacamole, grated cheese, lime slices and/or fresh cilantro leaves. Tip: A side of my Banana Pepper Cornbread and a cold beer are great accompaniments.

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  • 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.
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