Chipotle Bison Chili with Lime Crema Recipe

Serves 12

 

3 pounds ground bison
2 tablespoons extra virgin olive oil, optional (see instructions)
Salt and pepper
3 cups chopped onions, about 2 medium onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14-ounce cans beef broth
1 14-ounce can crushed tomatoes with juices
1/2 cup stout or dark beer
4 minced canned chipotle chiles
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, rinsed and drained
Salt and pepper, to taste
1 cup sour cream
1 lime, zested and juiced
Flour tortillas

Optional toppings: shredded cheese, diced onions, avocado slices

 

Heat a large stock pot over medium-high heat and add olive oil. Add bison, season with a little salt and pepper; cook until meat is completely browned, using a spoon to break up meat. Remove cooked meat to a bowl with a slotted spoon. Add onions and garlic to the meat drippings and cook until softened, about 5 minutes. Return meat to the pot and add chili powder, broth, tomatoes, beer and chiles. Bring to a boil, reduce to low, cover partially, and cook until very thick, about 1-2 hours.

 

When chili is thick, stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving. Combine sour cream with lemon zest and juice and serve chili in bowls with a spoonful of lime cream on top and a flour tortilla on the side. If desired, serve optional toppings buffet-style and let guests build their own bowl of chili.