Bison Chipotle Chili

Flavored with smoky chipotle chili power, Bison Chipotle Chili packs 33 grams of protein into a single serving. Make with fresh tomatoes for best flavor.

30 minutes

8 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	755
Fat:	60 g
Carbohydrates:	19 g
Protein:	61 g
Calculated per serving.

by threebeansonastring

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Serves: 16

Ingredients

6 - 7 whole 6 - 7 whole 6 - 7 whole Roma Tomato, okay to substitute 28 oz. can of whole tomatoes
5 pieces 5 pieces 5 pieces Bacon, coarsely chopped
2 whole 2 whole 2 whole Onion, diced
3 whole 3 whole 3 whole Bell Pepper, seeded and diced
2 whole 2 whole 2 whole Jalapeño, seeded and diced
3 clove 3 clove 3 clove Garlic, minced
3 Tbsp 3 Tbsp 3 Tbsp Chili Powder
1 Tbsp 1 Tbsp 1 Tbsp Chipotle Powder
0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Cayenne Pepper
1 Tbsp 1 Tbsp 1 Tbsp Cumin
1 tsp 1 tsp 1 tsp Coriander, ground
2 tsp 2 tsp 2 tsp Sea Salt
1 Tbsp 1 Tbsp 1 Tbsp Black Pepper
5 cup 5 cup 5 cup Apple Juice, unsweetened, fresh pressed apple cider works wonderfully too
3 Tbsp 3 Tbsp 3 Tbsp Tomato Paste
2 Tbsp 2 Tbsp 2 Tbsp Oregano, fresh
1 oz 1 oz 1 oz Dark Chocolate, unsweetened
5 lb 5 lb 5 lb Bison Chuck Roast

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you're using fresh tomatoes, you'll need to peel, seed, and core them. Fill a large bowl with ice and set aside. Bring a large stockpot full of water to a boil. Cut an x in the bottom of each of the tomatoes and then drop the tomatoes into the boiling water. Cook for 30-60 second or until the skin begins to peel away from the tomatoes. Drop the tomatoes in the ice water. You should be able to easily peel the skin away from the tomatoes. Core the tomatoes and then cut them half, scooping any seeds, pulp and juice into a fine mesh strainer over a bowl to catch any juice. Press as much of the juice through as possible and then set both the tomatoes and the conserved juice aside.
In a large cast iron over medium-high heat, sautee the bacon, onion, peppers, jalapeno, and garlic until the bacon is cooked through. Scrape the bacon, drippings, any brown bits, and the sauted vegetables into a large crock pot. Add the rest of the ingredients, including the tomatoes and any tomato juice you were able to extract, and mix well. Cook on low for 8 hours.