Hearty Bison Chocolate Chili

Football, Tailgates and Autumn Leaves, it’s time to break out the Chili…

My recipe for Hearty Bison Chocolate Chili is perfect for Fall and the cooler weather that comes with it.  And this Bison Chili is robust with full-bodied flavor of red chili rounded out with cinnamon and chocolate.    My Hearty Bison Chocolate Chili is easy and quick to prepare and ready to serve in 40 minutes.

The Tomatoes

Muir Glen Fire Roasted Diced Tomatoes are the star in this dish.  The tomatoes are sweet and chunky.  If you have the opportunity to compare these side by side, I’m sure you will agree that these tomatoes are superb.

Hatch Chiles

Hatch Chiles are only grown in New Mexico; and they have a unique flavor partially due to their growing conditions.  These are my favorite go to chilies.  However, feel free to substitute with Ortega chilies or your favorite brand.  Additionally, I would like to note that this chili recipe is on the milder side.  My personal preference is to make chili a bit spicier.  As a result I toss in a tablespoon or two of “Hot” Hatch Chilies to bring up the heat level.  But this is all personal preference.

The Bison

I chose bison for this chili as it is generally leaner than most cuts of beef, lower in saturated fats and it is higher in protein.  Grass-Fed Bison is readily available at warehouse stores, like Costco. If you have not tried bison, I would urge you to give it a try just once.  I think you will be surprised by it’s taste.  It is not gamey at all.  The meat has great flavor and is lean.  And honestly if you didn’t know that bison was being used, I’m not sure you would be able to tell the difference.   However, ground beef could easily be exchanged for the Bison.  If you use 90/10 super lean beef, each serving is 8 WW Smart Points per serving.

This recipe calls for draining the bison after it has been cooked.  Even though Bison is very lean and only 2 teaspoons of olive oil is used to cook the onion, I drain my chili meat.  Simply put my reason is this, my husband has found that when I drain the meat, the chili doesn’t come back for round two.  But if this isn’t a problem for you,  feel free to omit this step.

Weight Watchers and Waist Watchers

• Made with Bison:  A 1 3/4 cup serving is 5 WW Smart Points!  That’s one hearty meal.
• Made with 90/10 Beef:  A 1 3/4 cup serving is 8 WW Smart Points.

Buon Appetito!

Hearty Bison Chocolate Chili

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This quick and easy Hearty Bison ChocolateChili is robust with full-bodied flavor from red chili rounded out with hints of cinnamon and chocolate.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 3/4 cups 1x
• Category: Entreee
• Method: Stove Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

For the Chili:

• 20 ounces Ground Bison Meat (1 1/4 pounds)
• 1 Large Sweet Onion, diced (about 2 cups)
• 2 teaspoons Olive Oil
• 1 1/2 teaspoons Kosher Salt
• 1 Can Mild Hatch Chilies or Ortega Chilies
• 2 Cans (15 oz) Diced Fire Roasted Tomatoes
• 1 Can Cannellini Beans, drained and rinsed
• 1 Can Kidney Beans, drained and rinsed
• 2–3 cups Chicken Stock or Broth

For the Spice Mixture:

• 2 Tablespoons Chili Powder
• 1 teaspoon Chipotle Powder
• 3 teaspoon Cinnamon
• 1 teaspoon Garlic Powder
• 3 teaspoon Cocoa Powder
• 1/4 teaspoon Cumin
• 1/2 teaspoon Coriander

To Thicken Chili:

• 6 Tablespoons Masa Harina or Corn Flour

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Instructions

1. Heat a large pot or dutch oven over medium heat.  Add two teaspoons of olive oil and saute the onion, until translucent and golden. 
2. Once the onion begins to soften, push to one side of the pan and add the ground bison.  When the meat is browned and no longer pink, season with 1 teaspoon of salt.
3. In a small bowl, combine all the spices except the salt.
4. Once the ground bison is cooked, strain it to remove any fats and return it back to the pot.  Add the tomatoes, hatch chilies.
5. Stir in the spice mixture and continue to cook over medium-low heat.  Once the mixture begins to simmer add two cups of chicken stock and bring back up to a boil.
6. Cover, and lower the heat to simmer.  Continue cooking for 10 minutes, allowing the flavors to come together. 
7. Remove the lid and add the beans, mix together and cook for another 10 minutes. 
8. Meanwhile, mix the masa harina with 1/4 cup of water or broth.  Mix into a smooth paste.   If your mixture is too dry, add a couple more tablespoons of water.  You should end up with a paste just thin enough to pour.
9. Slowly pour the masa mixture into the simmering chili and mix well to combine.
10. Allow to cook another 10-12 minutes to thicken up the chili.  Remove chili from heat and serve.

Serve with sour cream, avocado and chopped fresh tomato.

Notes

Weight Watchers and Waist Watchers

• This recipe will make 5 servings of 1 3/4 cups each.
• Each serving is 5 WW Smart Points.
• Additional points must be counted for sour cream and avocado.