Hearty Bison Chili with Heirloom Cranberry Beans

Oh, sweet friends, there’s nothing quite like a big, comforting bowl of chili to warm the soul, is there? And when it comes to a truly exceptional experience, this Bison Chili with Heirloom Cranberry Beans takes center stage. It’s rich, deeply flavorful, and has that magical touch that transforms simple ingredients into something truly extraordinary. Just imagine those tender beans and savory bison simmering away, filling your kitchen with an aroma that promises pure bliss.

I remember countless chilly afternoons in Grandma’s kitchen, where a big pot of something hearty was always bubbling on the stove. She taught me that the secret to any good dish, especially one meant to nourish and comfort, lies in patience and a little bit of love. It’s those cherished memories of shared meals and simple warmth that inspire me to bring you recipes like this.

This recipe is not only incredibly satisfying and perfect for gathering loved ones around the table, but it also introduces you to the wonderful world of heirloom beans, adding a beautiful depth of flavor and texture. Plus, it’s a wonderful way to enjoy a hearty meal that feels both special and incredibly approachable. My top tip for a truly great chili? Don’t rush the simmer – let those flavors meld!

What You Need to Make This Recipe

Crafting this delightful chili requires a thoughtful selection of ingredients that build layers of flavor, starting with the beautiful dried heirloom cranberry beans and lean ground bison. I always recommend using fresh, vibrant bell peppers and a medley of tomato products to create that perfect balance of sweetness and tang. You’ll find the full list of ingredients and precise measurements for this Bison Chili with Heirloom Cranberry Beans in the recipe card below, ready to guide your culinary adventure.

How to Make Bison Chili with Heirloom Cranberry Beans

Whipping up this hearty chili is a joyful process that begins with preparing your heirloom cranberry beans until they’re perfectly tender. Next, you’ll build a robust flavor base by sautéing aromatic vegetables and browning the ground bison. After combining everything with a rich blend of spices and tomatoes, a long, gentle simmer allows all those wonderful flavors to deepen and meld, transforming into the most incredible Bison Chili with Heirloom Cranberry Beans imaginable.

Hearty Bison Chili with Heirloom Cranberry Beans

A robust and deeply flavorful bison chili, slow-cooked with tender heirloom cranberry beans, smoky chipotle peppers, and a rich blend of spices. This chili is a comforting and satisfying meal, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Heirloom Cranberry Beans

• 1 lb dried heirloom cranberry beans soaked overnight and drained (or 2 (15 oz) cans cranberry beans, rinsed and drained for a faster option)
• 8 cups water or vegetable broth
• 1 bay leaf
• 1/2 onion quartered
• 2 cloves garlic smashed

For the Chili

• 2 tbsp olive oil
• 2 lbs ground bison
• 2 large yellow onions finely diced
• 1 large red bell pepper finely diced
• 1 large green bell pepper finely diced
• 6 cloves garlic minced
• 2-3 chipotle peppers in adobo sauce minced, plus 1-2 tbsp adobo sauce
• 1/4 cup chili powder good quality, e.g., ancho or New Mexico blend
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano Mexican preferred
• 1/2 tsp cayenne pepper adjust to taste
• 1 28 oz can crushed tomatoes
• 1 14.5 oz can diced tomatoes undrained
• 1 15 oz can tomato sauce
• 2 cups beef broth or bison broth
• 1 tbsp unsweetened cocoa powder optional, for depth
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For Garnish (Optional)

• Shredded sharp cheddar cheese
• Sour cream or plain Greek yogurt
• Fresh cilantro chopped
• Diced red onion
• Sliced jalapeños fresh or pickled

Equipment

• Large Dutch Oven
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons

Method

 

Prepare the Heirloom Cranberry Beans

1. If using dried, pre-soaked beans: Place drained, pre-soaked beans in a large pot with 8 cups water (or broth), bay leaf, onion quarters, and smashed garlic. Bring to a boil, then reduce heat and simmer, partially covered, for 60-90 minutes, or until beans are tender but not mushy. Drain, reserving about 1 cup of the cooking liquid. Discard bay leaf, onion, and garlic. Set beans aside. (If using canned beans, skip this step and add them directly in step 7.)

Cook the Chili

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground bison and cook, breaking it up with a spoon, until browned and no pink remains, about 8-10 minutes. Drain off any excess fat. Remove bison from the pot and set aside.
2. Add the diced yellow onions, red bell pepper, and green bell pepper to the same pot. Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic and minced chipotle peppers (with adobo sauce). Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until fragrant. This helps to deepen the spice flavors.
4. Return the browned bison to the pot. Add the crushed tomatoes, diced tomatoes (with their juice), tomato sauce, beef broth, unsweetened cocoa powder (if using), salt, and black pepper. Stir well to combine all ingredients.
5. Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 90 minutes, or up to 2 hours, stirring occasionally. This allows the flavors to meld and deepen.
6. Stir in the cooked cranberry beans (or rinsed canned beans). If the chili seems too thick, add a bit of the reserved bean cooking liquid or extra beef broth until it reaches your desired consistency. Continue to simmer for another 30 minutes, uncovered, allowing the beans to absorb the chili flavors. Taste and adjust seasonings as needed.

Serve

1. Ladle the hot bison chili into bowls. Serve with your favorite garnishes such as shredded cheese, sour cream, fresh cilantro, diced red onion, or sliced jalapeños. Pair with cornbread for a complete meal.

Notes

For a thicker chili, simmer uncovered for a longer period. For a thinner chili, add more broth or water.
This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Feel free to adjust the heat level by increasing or decreasing the cayenne pepper and chipotle peppers.
If you can’t find heirloom cranberry beans, pinto beans or kidney beans make a good substitute.

Pro Tips for Making This Bison Chili with Heirloom Cranberry Beans

When I make a pot of Bison Chili with Heirloom Cranberry Beans, I always remember the little tricks I’ve picked up over the years that truly elevate a dish. These aren’t just steps; they’re little secrets to making your chili unforgettable.

• My Secret Trick: I always bloom my dried spices in a little olive oil with the aromatics before adding liquids. Just a minute or two of gentle heating releases their full aroma and flavor, making every bite of this chili sing!
• For the heirloom cranberry beans, don’t skimp on the soaking and cooking time. Ensuring they are perfectly tender before adding them to the chili base is crucial for that melt-in-your-mouth texture that makes this dish so satisfying.
• Don’t be afraid to adjust the heat! While the recipe calls for chipotle peppers in adobo and cayenne, I sometimes add an extra pinch of cayenne or a touch more chipotle for those who like a spicier kick. It’s all about making it perfect for your taste buds.
• Always taste and adjust seasoning towards the end of the simmering process. The flavors intensify as it cooks, so a final check for salt and pepper will ensure your Bison Chili with Heirloom Cranberry Beans is perfectly balanced.

Fun Variations for Bison Chili with Heirloom Cranberry Beans

One of the things I adore most about home cooking is the freedom to play and adapt! This Bison Chili with Heirloom Cranberry Beans is a beautiful canvas for creativity. My friend, Emily, always asks me to add a touch of smoked bacon to the pot for an extra layer of smoky goodness.

Spice It Up or Down

If you’re looking for a bolder kick, try adding an extra jalapeño or a dash of ghost pepper powder for the adventurous souls. For those who prefer a milder chili, simply reduce the amount of chipotle in adobo and cayenne pepper. You can also experiment with different chili powders, like an ancho chili powder for a deeper, earthier note.

Veggie Boost

While our recipe is already packed with flavor, feel free to toss in other vegetables like diced zucchini, corn, or even sweet potatoes during the last hour of simmering. These additions can boost nutrients and add delightful textures, making your Bison Chili with Heirloom Cranberry Beans even more robust.

Protein Swaps

While bison is wonderfully lean and flavorful, you could certainly try ground turkey or even a mix of ground beef and pork if you prefer. For a vegetarian twist, consider adding extra beans and mushrooms in place of the bison – just be sure to adjust your seasonings for depth of flavor.

What to Serve With Bison Chili with Heirloom Cranberry Beans

A heartwarming bowl of Bison Chili with Heirloom Cranberry Beans is truly a meal in itself, but it’s even better when paired with a few thoughtful accompaniments. My mom always had a spread of toppings ready when she served chili, and I’ve carried on that tradition.

I love serving this chili with a generous sprinkle of shredded sharp cheddar cheese, a dollop of cool sour cream or plain Greek yogurt, and a scattering of fresh cilantro. For those who enjoy a bit of crunch and tang, diced red onion and sliced jalapeños are absolute must-haves. A side of warm, buttery cornbread is another classic pairing that soaks up every last drop of that savory goodness. Sometimes, for a quick and easy option, I’ll just toast some crusty bread for dipping.

How to Store Bison Chili with Heirloom Cranberry Beans

After enjoying a wonderful meal of Bison Chili with Heirloom Cranberry Beans, you’ll be happy to know that leftovers are often even better the next day as the flavors deepen! Proper storage ensures you can savor those delightful tastes for days to come.

Fridge Storage

Once cooled to room temperature, transfer your leftover chili to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. I like to portion it into individual containers for easy grab-and-go lunches!

Freezer Tips

For longer storage, this chili freezes exceptionally well. Again, once cooled, place it in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It will last in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge.

Reheating Methods

To reheat, gently warm the chili on the stovetop over low to medium heat, stirring occasionally until heated through. If it seems a little thick, you can add a splash of beef broth or water to reach your desired consistency. My personal tip? A fresh sprinkle of cheese and cilantro after reheating brings that comforting Bison Chili with Heirloom Cranberry Beans right back to life!

Nutritional Benefits

This Bison Chili with Heirloom Cranberry Beans offers a satisfying blend of hearty flavor and wholesome goodness. Bison is a lean protein source, while the heirloom cranberry beans pack a powerful punch of fiber and plant-based protein, contributing to a truly nourishing and filling meal. It’s a wonderful example of how a comforting treat can also be incredibly beneficial, proving that indulgence can indeed go hand-in-hand with simple, wholesome ingredients from my kitchen to yours.

FAQs

Faq 1

Can I use canned beans instead of dried heirloom cranberry beans?
Absolutely! If you’re short on time, you can use three 15-ounce cans of kidney or pinto beans, drained and rinsed. Add them in during the last 30 minutes of simmering for this delightful Bison Chili with Heirloom Cranberry Beans.

Faq 2

Is this chili very spicy?
The chili has a moderate warmth from the chipotle peppers in adobo and a touch of cayenne. It’s flavorful rather than overwhelmingly hot. You can easily adjust the spice level in your Bison Chili with Heirloom Cranberry Beans to your preference.

Faq 3

Can I make this chili in a slow cooker?
Yes, you can! After browning the bison and sautéing the aromatics, combine all ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a perfectly tender and flavorful Bison Chili with Heirloom Cranberry Beans.

Faq 4

What’s the best way to thicken my chili if it’s too thin?
To thicken your chili, you can mash a portion of the beans against the side of the pot, or mix a tablespoon of cornstarch with an equal amount of cold water and stir it into the simmering Bison Chili with Heirloom Cranberry Beans.

Conclusion

There’s a special kind of magic that happens when a simple meal brings people together, and this Bison Chili with Heirloom Cranberry Beans is truly one of those recipes. It’s a labor of love that rewards you with rich flavors and hearty comfort, perfect for sharing on a crisp evening or enjoying as a cozy weeknight dinner. I hope you’ll find as much joy in preparing and savoring this chili as I do. Remember, every time you step into the kitchen, you’re not just cooking; you’re creating memories, one sweet, savory, and heartfelt dish at a time. Happy cooking, sweet friends!