American · Dinner
Colorado bison chili
A Colorado-style chili built on ground bison browned with onion, garlic, ancho and chipotle chilies, cumin, and smoked paprika, simmered slowly with fire-roasted tomatoes, beef stock, and pinto beans until thick. Served with shredded cheddar, scallion, and a wedge of lime for brightness.
$6
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
565Calories
42.3gProtein
31.8gFat
28.6gCarbs
6.8gSugar
8.9gFiber
1180mgSodium
98mgChol
11.2gSat Fat
1150mgPotassium
195mgCalcium
6.4mgIron
3.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Dice the onion and mince the garlic and chipotle chili. Measure the chili powder, cumin, and smoked paprika into a small bowl.
2
Sauté
Heat the olive oil in a heavy pot over medium heat and cook the diced onion for 4 minutes until soft and translucent.
3
Sear
Add the ground bison and break it up with a spoon, browning over medium-high heat for 6 minutes until no pink remains.
4
Bloom
Stir in the minced garlic, chili powder, cumin, smoked paprika, and minced chipotle over medium heat for 1 minute until fragrant.
5
Simmer
Add the fire-roasted tomatoes, beef stock, and tomato paste, scraping up browned bits. Bring to a boil, reduce to low, and simmer uncovered 70 minutes, stirring occasionally, until liquid reduces by half.
6
Simmer
Stir in the pinto beans, salt, and black pepper and simmer over low heat for 10 minutes until beans are heated through.
7
Plate
Ladle the chili into a bowl, scatter the shredded cheddar and sliced scallion on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground bison
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp chipotle in adobo
- 7 oz100g, a quarter of a 14.5 oz can canned fire-roasted tomatoes
- 2/3 cup160ml beef stock
- 1 cup90g, about a third of a 15 oz can pinto beans, cooked and drained
- 2 tsp2 tsp tomato paste
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp shredded cheddar cheese
- 2 tsp2 tsp scallion
- 22 lime wedge
