Hearty Chipotle Bison Chili Recipes

HEARTY CHIPOTLE BISON CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
• Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
• Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

HEALTHY BISON CHILI

Steps:

• Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

BISON CHILI

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

CHIPOTLE BISON CHILI

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.

BISON CHILI

Steps:

• Saute onions, poblanos, celery, bell peppers, and garlic until translucent. Add meat and saute together. Mix together chili powder, cumin, and cayenne pepper and add to meat and vegetable mixture. Add diced tomatoes, kidney beans, and black beans. Add tomato-vegetable juice. Let simmer for 40 minutes, stirring occasionally.

HEARTY CHIPOTLE BISON CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
• Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
• Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.