Chipotle Jalapeno Bison Chili
- 3 1/2 cups dry kidney beans, soaked overnight in 2 quarts of water
- 2 lbs coarsely ground bison
- 1 tsp salt
- 2 tbsp cooking oil
- 2 cups chopped onions
- 1 cup diced celery
- 1/4 cup finely diced jalapeno pepper (seeds removed)
- 1 tbsp minced garlic
- 1 large sweet red pepper, diced
- 1/4 cup chili powder
- 1 tbsp dried ground cumin
- 1 tbsp dried oregano
- 2 x 28 ounce cans of diced tomatoes
- 2 x 14 ounce cans of tomato sauce
- 2 small cans of tomato paste
- 3 tbsp chipotles in adobo sauce, chopped
- 1 tbsp cocoa powder
- 1 tbsp cooking oil
- Drain the kidney beans that have been soaking overnight.
- Put them in a large pot with enough water so that the water level is one inch above the beans.
Add 1 tsp salt.
Bring to a boil over high heat, stirring occasionally.
- Reduce heat, continue to stir very occasionally, and cook until beans are tender firm, about 30 to 40 minutes.
Drain the cooked kidney beans and set them aside.
- While kidney beans are cooking, mix together the chili powder, cumin, and oregano.
- While kidney beans are cooking, combine chopped chipotles with the cocoa powder to form a paste.
- Put 2 tbsp cooking oil in an 8 quart Dutch oven.
- Over medium to medium-high heat sauté the onion, celery, & jalapeno pepper until the onion softens, about 5 minutes.
- Stir in garlic and sweet red pepper.
Cook for another minute or two.
Reduce heat if necessary - do not allow the garlic to brown.
- Stirring constantly, add the 'put-aside' chili powder, cumin, and oregeno combination.
Continue to stir until the spices become noticeably aromatic, usually 30 seconds to a minute.
- Immediately add diced tomatoes, tomato sauce, and tomato paste.
- Add the 'put-aside' chipotles & cocoa powder paste to the Dutch oven.
Stir to combine.
Reduce heat to medium-low.
- While chili is simmering, in a separate saucepan over medium-high heat, brown the bison meat in 1 tbsp of cooking oil.
Cook stirring occasionally to break up any clumps.
Cook until most of the water has evaporated from the meat, about 10 to 12 minutes.
- Transfer meat to the Dutch oven.
Blend in the kidney beans.
Partially cover Dutch oven.
Maintain low heat so chili is just barely simmering.
Simmer for at least 1 hour before serving.
- Serve with crusty French bread.
Flavor improves if refrigerated overnight and reheated the following day.
This chili also freezes well.
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