Chipotle Jalapeno Bison Chili
The base ingredients in this chili are about the same as found in our 'Bison Chili' recipe.
But in this case, the chipotles in adobo sauce and fresh jalapeno peppers give this version additional flavor, heat, and a smoky taste that many will find very appealing.
Cocoa powder has also been added to help balance the tomato sweetness.
Since there is minimal additional salt in this recipe, do not use low salt canned tomatoes or tomato sauce.
Although regular ground bison can be used here, coarsely ground will give the chili a meatier texture.
The recipe makes about 5 1/2 quarts or 176 ounces of chili.
3 1/2 cups
2 x 28 ounce
2 x 14 ounce
dry kidney beans, soaked overnight in 2 quarts of water
cooking oil (peanut or canola)
finely diced jalapeno pepper (seeds removed)
sweet red pepper (diced)
cans of diced tomatoes
cans of tomato sauce
small cans of tomato paste
chipotles in adobo sauce, chopped
coarsely ground bison
- Drain the kidney beans that have been soaking overnight.
- Put them in a large pot with enough water to cover by one inch.
- Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally.
- Reduce heat, continue cooking until beans are tender firm, about 30 to 40 minutes.
- Drain the cooked kidney beans and set aside.
- While kidney beans are cooking combine the chili powder, oregano flakes, and ground cumin.
- Put 2 tbsp cooking oil in an 8 quart Dutch oven.
- Over medium to medium-high heat sauté the onion, celery and jalapeno pepper until onion softens, about 5 minutes
- Stir in garlic and sweet red pepper, cook for another minute or two. Reduce heat if necessary -- do not allow the garlic to brown
- Stirring constantly, add the chili powder, oregano, and cumin combination.
Continue to stir until spices become noticeably aromatic, usually 30 seconds to a minute.
Immediately add diced tomatoes, tomato sauce, and tomato paste.
In a small bowl, combine chopped chipotles with the cocoa powder to form a paste.
Add paste to the Dutch oven.
Stir to combine.
Reduce heat to medium-low.
- While chili is simmering, in a separate saucepan over medium-high heat, brown the bison meat in 1 tbsp of cooking oil.
Cook stirring occasionally to break up any clumps.
Cook until most of the water has evaporated from the meat, about 10 to 12 minutes.
Transfer meat to the Dutch oven.
Blend in the kidney beans.
Partially cover Dutch oven.
Maintain low heat so chili is just barely simmering.
Simmer for at least 1 hour before serving.
Serve with crusty French bread.
- Flavor is even better when reheated the following day. Freezes well.