Chipotle Bison & Chorizo Chili
Bold, smoky, and a little unexpected — this Chipotle Bison & Chorizo Chili brings Rocky Mountain vibes straight to your bowl. Rich dark chocolate, smoky chipotle peppers, and tender bison simmer together for hours, creating a hearty, deeply layered chili that warms you from the inside out.
Why You’ll Love This Recipe
- Smoky-sweet depth: Chipotle peppers and dark chocolate make this chili complex and addictive.
- Rich but balanced: Lean bison and chorizo give it body without the heaviness of traditional beef.
- Perfect for meal prep: Even better the next day — the flavors deepen overnight.
- Unexpected flavor twist: A drizzle of balsamic adds a tangy-sweet finish.
Tips from My Kitchen
- Use quality dark chocolate. Choose 50% cacao or higher; bittersweet chips melt beautifully.
- Mind the heat. Chipotles in adobo pack sneaky spice. Start with two peppers and add more to your spice tolerance!
- Freeze your chipotles. Divide leftover peppers and adobo into small containers, they’ll last for months and make future chilis even easier.
- Don’t rush the simmer. The magic happens over 2–3 hours; this chili needs time for the flavors to mingle.
The Story
This chili takes me back to my Colorado days: gorgeous Rocky Mountains, snow falling in the winter, stunning outdoor vistas. These are memories that beg for a big pot of this chili.
The recipe started as a gem from Edible Front Range, but I’ve adapted it over the years – swapping bison for beef, adding smoky chipotles in adobo, and finishing it all off with a touch of balsamic vinegar and dark chocolate.
Then there’s the chipotle pepper: smoky, rich, and just the right kind of heat. Just don’t forget to wash your hands thoroughly after chopping (or wear gloves) so you don’t accidentally give yourself a chipotle-fueled facial! Lesson learned…
Snow, rain, or sunshine, any day’s the perfect one for this chili.
How to Make Chipotle Bison & Chorizo Chili
Chipotle Bison & Chorizo Chili
Ingredients
- 3 tbsp olive oil
- 2 cups yellow onion, diced
- 4 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 lb ground bison meat
- 1/2 lb chorizo
- 2 15 oz cans kidney beans, drained & rinsed
- 2 15 oz cans pinto beans, drained & rinsed
- 1 14.5 oz can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, diced
- 6 cups beef stock
- 1 tsp cayenne
- 1 tsp Chinese five-spice powder
- 1/4 cup balsamic vinegar
- 1/2 cup bittersweet, dark chocolate (50% or more cacao)
- salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil on medium-high heat and add the onion, garlic and peppers. Sauté about 5 minutes until softened.
- Stir in the bison and chorizo and break up while cooking the meat through.
- Stir in the beans and tomatoes and continue sautéing for another 6-8 minutes.
- Stir in the chipotle peppers, briefly sauté, and then pour in the stock, cayenne and Chinese five-spice powder.
- Bring the mixture to a boil then lower heat to a simmer.
- Once simmering, stir in the balsamic vinegar.
- Simmer chili for 2 – 3 hours on low. Monitor and stir occasionally and don’t let all the liquid evaporate or the consistency will become too thick (and dry). Add more stock, if needed.
- At the end of cooking, take the chili off the heat and stir in the chocolate right right before serving.
Rondi
May 21, 2013
This chili looks like a really nice change to my often-boring chili – can’t wait to try !
admin
May 21, 2013
Thanks Rondi! Hope you enjoy 🙂 It has some interesting ingredients in it. I’ve also added some frozen corn to it and found it’s a great addition. Thanks again for the ride yesterday & the great service at Honest Accurate Auto!
Lynn