My Husband’s Smoky Bison Chili
- Prep 30m
- Cook 120m
- Medium
- American
This rich and flavorful chili features smoked ground bison, three types of beans, and a hint of coffee stout beer, making it a perfect dish for fall gatherings. Top it with your favorite garnishes for an extra touch.
Ingredients
Yield: 10 servings
1 tablespoon avocado oil
2 pounds ground bison
1 teaspoon liquid smoke
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 garlic cloves, minced
1 yellow onion, diced
1 green bell pepper, diced
1 can chipotle peppers in adobo sauce, puréed (7-ounce can)
1 can coffee stout beer, (12-ounce can or bottle)
3 cans beans, preferably chili, pinto, kidney, drained and rinsed (16-ounce each)
2 cans fire-roasted diced tomatoes, with juices (14.5-ounce each)
1 Anaheim chile pepper, chopped
Toppings, Sliced scallions, diced white onion, sour cream, chopped cilantro, grated cheddar cheese.
Ingredients
Yield: 10 servings
1 tablespoon avocado oil
2 pounds ground bison
1 teaspoon liquid smoke
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 garlic cloves, minced
1 yellow onion, diced
1 green bell pepper, diced
1 can chipotle peppers in adobo sauce, puréed (7-ounce can)
1 can coffee stout beer, (12-ounce can or bottle)
3 cans beans, preferably chili, pinto, kidney, drained and rinsed (16-ounce each)
2 cans fire-roasted diced tomatoes, with juices (14.5-ounce each)
1 Anaheim chile pepper, chopped
Toppings, Sliced scallions, diced white onion, sour cream, chopped cilantro, grated cheddar cheese.
Preparation
Step 1
Mix ground bison and spices in a bowl with your hands until well combined. For stovetop cooking, heat avocado oil over medium-high heat in a Dutch oven. Add the bison and cook, stirring until browned and crumbly. Drain excess grease and add liquid smoke.
Step 2
For smoking, roll the bison into a ball and place it on the smoker’s top rack with a grill-safe pot below to catch drippings. Smoke at 350°F for 90 minutes.
Step 3
In a Dutch oven over medium heat, crumble the cooked bison. Add garlic, onion, and bell pepper, cooking until softened, about 3 to 5 minutes.
Step 4
Stir in the chipotle peppers, coffee stout beer, beans, fire-roasted tomatoes, and chopped Anaheim chile pepper. Bring to a simmer and let cook at a low simmer for 30 minutes, stirring occasionally.
Step 5
Serve the chili with your choice of toppings and cornbread with honey.