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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
Cook Time 3 hours
Total Time 3 hours 30 minutes
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.