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Smoky Bison Chili is the ultimate winter warmer!! Give yourself a break from the cold and make some today! It’s the perfect hearty meal that is packed with protein and the perfect amount of smoky flavor thanks to the Adobo chipotle peppers.
Here’s what you’ll need.
• Lean Ground Beef
• Ground Bison
• 2 yellow onions
• 1 red bell pepper
• 2 jalapeños
• tomato paste
• tomato sauce
• Fire-Roasted Diced Tomatoes
• 2 Chipotle peppers in Adobo Sauce
• Green Chiles
• Chili Powder
• Cumin
• Beef Stock
• Salt + Pepper
• Olive Oil
So, you noticed there are no beans in this chili. This is a simple and flavorful Texas-style chili recipe. There are no beans in this recipe so if you’re looking for an authentic Texas chili experience this is it.
- Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
- Cook the ground beef and bison until brown, then remove and set aside.
- Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
- Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
- Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
- Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
- Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
- Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.
Top it up! Add in some sour cream, green onions, shredded cheese, crushed tortilla chips, or whatever else you enjoy in your chili.
Looking for a quick and delicious way to eat chili? Why not scoop it onto a tortilla, like you would with nacho cheese?
A long time ago my husband had me try eating it by scooping it onto a tortilla, and I will never eat chili the same way again! You might have seen this before, and now you’ll never think about it the same.
Come in for all the flavor and none of the mess.
Storage: Put any leftovers in an air-tight food safe container and store in fridge for up to 3 days. Reheat in the microwave until warm throughout.
Equipment
Ingredients
- 1.25 Lb lean ground beef
- 1.25 lbs ground bison
- 1 Tbsp olive oil
- 2 yellow onions diced
- 2 Tbsp tomato paste
- 1 red bell pepper diced
- 2 jalapenos seeds removed and diced
- 4 oz green chiles
- 2 chipotle pepper + 1 tsp adobo sauce diced
- 8 Oz tomato sauce
- 1 tbsp chili powder
- 1 Tbsp cumin
- 2 14 oz cans fire-roasted diced tomatoes
- 32 oz beef stock
- 1/2 Tsp each salt + pepper
Instructions
- Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
- Cook the ground beef and bison until brown, then remove and set aside.
- Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
- Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
- Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
- Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
- Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
- Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.
- Add in your toppings such as sour cream, green onions, crushed tortilla chips, cheese of choice, etc.
