Chipotle Jalapeno Bison Chili

Chipotle Jalapeno Bison Chili


  • 3 1/2 cups dry kidney beans, soaked overnight in 2 quarts of water
  • 2 lbs coarsely ground bison
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1/4 cup finely diced jalapeno pepper (seeds removed)
  • 1 tbsp minced garlic
  • 1 large sweet red pepper, diced
  • 1/4 cup chili powder
  • 1 tbsp dried ground cumin
  • 1 tbsp dried oregano
  • 2 x 28 ounce cans of diced tomatoes
  • 2 x 14 ounce cans of tomato sauce
  • 2 small cans of tomato paste
  • 3 tbsp chipotles in adobo sauce, chopped
  • 1 tbsp cocoa powder
  • 1 tbsp cooking oil


  • Drain the kidney beans that have been soaking overnight.
  • Put them in a large pot with enough water so that the water level is one inch above the beans. Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally.
  • Reduce heat, continue to stir very occasionally, and cook until beans are tender firm, about 30 to 40 minutes. Drain the cooked kidney beans and set them aside.
  • While kidney beans are cooking, mix together the chili powder, cumin, and oregano. Set aside.
  • While kidney beans are cooking, combine chopped chipotles with the cocoa powder to form a paste. Set aside.

  • Put 2 tbsp cooking oil in an 8 quart Dutch oven.
  • Over medium to medium-high heat sauté the onion, celery, & jalapeno pepper until the 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 'put-aside' chili powder, cumin, and oregeno combination. Continue to stir until the spices become noticeably aromatic, usually 30 seconds to a minute.
  • Immediately add diced tomatoes, tomato sauce, and tomato paste.
  • Add the 'put-aside' chipotles & cocoa powder 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. Stir occasionally. Simmer for at least 1 hour before serving.

  • Serve with crusty French bread. Flavor improves if refrigerated overnight and reheated the following day. This chili also freezes well.