My Bison & Bean Chili
A hearty beef and bean chili, spiced with chipotle peppers and rounded out with coffee and molasses.
- 1 lb bison ground
- 2 tbsp bacon fat or oil
- 1 onion red, minced
- 1/3 bell pepper or poblano, minced
- 2 cans tomato sauce 8 oz
- 2 cans black beans drained and rinsed
- 4 chipotle peppers with sauce, chopped
- 3 cloves garlic minced
- 1 tsp cumin seeds whole
- 1 tsp coriander powder
- 1 tsp Hungarian paprika
- 1 tsp molasses
- 1/2 tsp brown sugar
- 1/2 cup coffee brewed
- 4 radishes cut into wedges
- 8 tbsp sour cream
- 1/2 cup shredded Cheddar cheese
- 1/2 cup cabbage shredded
- 1/4 cup green onion finely chopped
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Toast cumin seeds in dry pot.
Once fragrant, add bacon fat (or oil) and sauté onions, pepper, and garlic on medium low until translucent.
Add coriander, paprika, and chipotle peppers.
Add bison. Cook until no longer pink.
Add beans, tomato sauce, and coffee.
Bring to a simmer, then reduce heat and cook for one hour.
Adjust salt and pepper to taste.
Serve in a bowl on a bed of white rice.
Place dollop of sour cream, cut cabbage, radishes, green onion, cilantro, and grated cheese on top.
Calories: 364kcalCarbohydrates: 32gProtein: 21gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 995mgPotassium: 1083mgFiber: 10gSugar: 11gVitamin A: 1241IUVitamin C: 25mgCalcium: 129mgIron: 5mg