Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground bison
  • 2 tablespoons extra virgin olive oil (optional)
  • Salt and pepper
  • 3 cups chopped onions (about 2 medium onions)
  • 6 garlic cloves (finely chopped)
  • 1/4 cup chili powder
  • 32 ounces beef broth
  • 28 ounces fire roasted chopped tomatoes (canned, undrained)
  • 1/2 cup stout or dark beer
  • 4 canned chipotle chiles (veins and seeds removed, chopped)
  • 3 tablespoons yellow cornmeal
  • 30 ounce black beans (canned, rinsed and drained)
  • Salt and pepper (to taste)
  • 1 tablespoon cider vinegar
  • 1 cup sour cream
  • 1 lime (zested and juiced)
  • Avocado (chopped for garnish)
  • Cilantro (chopped for garnish)
  • Green onion (sliced for garnish)

Instruction

  • Heat a large stock pot over medium high heat. If your ground meat is very lean, add 2 tablespoons of extra virgin olive oil to the pot before adding the ground meat. Season with a little salt and pepper and cook until meat is almost browned, using a spoon to break up meat.
  • Add onions and garlic and cook until softened, about 5 minutes. 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.
  • Then stir in cornmeal and add black beans. Let simmer together for 10 minutes before serving. Stir in the vinegar.
  • Combine sour cream with lime zest and juice of one lime and serve chili in bowls with a spoonful of lime cream on top.
  • To serve, ladle a large dollop of Lime Crema on top of the chili. Garnish with chopped cilantro, chopped avocado and sliced green onion.