Smoky Chipotle Bison Chili (Edit recipe)

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There are so many styles of chili, but for me growing up in California, I think it must have meat. This recipe uses bison, but it works with beef as well. I like spicy foods, but more I prefer medium spice with a depth of flavor. I think you will love the rich flavors.

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PREP TIME

20 minutes

COOK TIME

7 hours

INGREDIENTS

Serves: 8

Ingredients

1 cup Dry Pinto Beans, RInsed
1 cup Black Beans, Rinsed
4 cups Beef Broth
15 fl oz Tomato Sauce
.5 cup Water
2 tsp Sea Salt
1 tsp Black Pepper
1 lb Ground Bison, Cooked
1 whole Yellow Onion, Diced
2 pieces Celery, Diced
3 pieces Chipotle Chili Pepper, Chopped
1 whole Bell Pepper, Any color, Diced
1 whole Jalapeño, Minced
4 cloves Garlic, Minced
4 oz Green Chilies
2 Tbsp Chili Powder
1 tsp Paprika
1 tsp Ground Cumin

Toppings

.33 cup Green Onion (Scallion), Chopped
1 cup Aged Cheddar Cheese, Shredded
.25 cup Cilantro, De-stemmed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In an InstantPot add the rinsed dried beans, broth, tomato sauce, water, salt, and pepper.
Cook on High pressure for 30 minutes then let steam release naturally while you prepare the remaining ingredients.
Cook the bison in a skillet on medium heat for 8-10 minutes until done. Break apart as it cooks.
Prepare all vegetables.
When steam releases add bison, vegetables, and all spices to beans. Stir to combine.
Cook on slow cook for 6 hours. Or cook on high pressure for 30-35 minutes if desired.
Spoon into bowls and top as desired.

Notes

I prefer the slow cook method as I think it helps deepen the flavors.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	400
Fat:	10 g
Carbohydrates:	39 g
Protein:	36 g
Cholesterol:	43 g
Sodium:	1383 mg
Fiber:	10 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.