Bison Chili with Lime Cream


There is no getting around it - I just love chili. I can eat in every week and never tire of it. I try to make all different ones to keep Brad and the boys excited about another bowl. I decided to give Bison Chili a try. And I am so glad that I did! Bison is leaner than beef so it is a great healthy alternative. This chili is packed with flavor thanks to all sorts of peppers and the Lime Cream is so good I could just eat it as a dip. This chili can have a bit of a kick so if you are spicy shy opt for the lower amounts of pepper.


Ingredients for Bison Chili with Lime Cream:

serves 6 - 8


Bison Chili:

2 pounds ground Bison

3 tablespoons canola oil

2 medium onions, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

3 cloves garlic, minced

3 teaspoons coriander

2 tablespoons cumin

1 teaspoon paprika

1 teaspoon smoked paprika

1 1/2 teaspoons dried oregano

1 1/2 teaspoons garlic powder

2 tablespoons ground chipotle powder

1 - 3 teaspoons chopped ancho chili with sauce

1/2 - 1 jalapeno, seeded and chopped

1 bottle dark beer

2 - 14-ounce cans tomato sauce

28 ounce can diced tomatoes, slightly processed with a hand blender

2 cups water

2 teaspoons brown sugar

2 tablespoons Masa

1/2 lime, juiced

4 cans kidney beans, rinsed and drained

Kosher salt

black pepper


Lime Cream:

8 ounces sour cream

zest of 1 lime

3 teaspoons fresh lime juice


Time-Saving Tips: The chili can be made a day or two in advance and then gently reheated before serving. The Lime Cream can also be made in advance.


* In addition to serving the chili with the yummy Lime Cream, I also like to serve it with white rice, diced avocado, chopped red onions and a squeeze of lime juice.


Let's see what we need:


Now we can start cooking.


First, let's make the Lime Cream. In a small bowl combine the sour cream, lime zest, and lime juice. That's it. Refrigerate until ready to use.


Now on to the Bison Chili. Preheat the oven to 300-degrees. In a large pot add the oil, onions and bell peppers. Cook on medium heat until the vegetables start to soften. Add the garlic and stir until fragrant. Add the meat and season with some salt. Break up the meat and stir until it is no longer pink. Stir in the jalapeno and cook for about a minute. Now add the beer, tomatoes, water, cumin, coriander, both paprikas, chipotle powder, ancho chili in sauce, oregano, garlic powder, and brown sugar.


Add the beans and combine. Stir in the masa and bring to a simmer. Once the chili has come to a simmer, cover and place in the oven for 1- 1/2 hours. Stir every half hour. If after a half hour you decided you would like a thicker chili remove the lid and continue cooking. When the chili is done cooking, add the lime juice and adjust the seasoning.


I like adding a little rice to the bottom of the bowl before ladling the chili into the bowl. The chili experience is not complete without these perfect toppings. I like to top the chili and make sure everyone has a piece of lime to squeeze on top of this bowl of goodness.




It's ready! Doesn't it look delicious? It is so good. This is perfect for a chilly night, lunch leftovers, entertaining a crowd, or tailgating. The chili freezes well so I always like to have some waiting for me in the freezer.


Enjoy!


2018 Cranberry Walk