My Bison & Bean Chili
A hearty beef and bean chili, spiced with chipotle peppers and rounded out with coffee and molasses.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dinner, Lunch
Cuisine American, Southwest, Texan
Servings 8 people
Calories 364 kcal
- 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
Toppings
- 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.
Serving
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
Keyword Fall/Winter, hearty