Three Chile Bison Chili

Hey guys.
Aly from Backyard to Ballroom is back again this month and is sharing the most delicious Three Chile Bison Chili.
Take it away, Aly!


One of the most fun things about cooking is that it really is whatever you make of it! If you don’t like cilantro, use parsley, if you want to sub goat cheese for bleu cheese, go for it. You have the freedom in your kitchen to go in whichever direction you like. I experiment a lot and take recipes and make them my own, based on my tastes and favorite flavor combinations. One of my favorite substitions of late has been using ground Bison in place of ground beef. Now at first, I was dubious! I don’t like a lot of “healthy” substitutions. I’d rather use a little real sour cream or cheese, than a low fat alternative. Rest assured, this is not like that! I think I may like Bison better than ground beef. And then there are the health benefits. Bison is naturally leaner than beef, with slightly lower fat and saturated fat. Although I try to buy meat that is antibiotic and hormone free it is interesting to note that it is illegal to use growth hormone in raising bison and rarely are antibiotics used. All bison are grass-fed so they have a higher concentration of Omega-3s. And if that wasn’t enough to get me hooked bison has more protein and less cholesterol than beef! If you haven’t tried it before, it’s certainly worth giving a shot, and if not you can certainly substitute beef here!

See you guys again next month!



Three Chile Bison Chili


  • 2 ancho chiles
  • 2 dried New Mexico chiles
  • 3 dried chipotle chiles
  • 1 T coriander seeds, toasted
  • 1 t cumin seeds, toasted
  • 1 t yellow mustard seeds, toasted
  • 1 t dried thyme
  • 2 whole garlic cloves, plus 1 T minced garlic
  • 3 14.5-oz cans peeled whole tomatoes, drained
  • 2 T canola oil
  • 2 lbs ground bison
  • 1 large onion, diced
  • 1 cup meaty bacon, diced
  • 6 cups chicken stock
  • 2 cups Guinness beer
  • 2 cups brewed coffee
  • 1/2 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • Kosher salt
  • Three 15-oz cans pinto beans, rinsed and drained


  1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes. Drain.
  2. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and 1/3 of the tomatoes. Puree.
  3. In a large enameled cast-iron casserole, heat the oil over medium-high heat. Add the bison and brown, about 10 minutes. Transfer the meat to a plate.
  4. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the bison and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt.
  5. Bring to a boil. cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Taste and season.
  6. Enjoy!

Thank you so much for sharing this, Aly!! Seriously, this chili sounds amazing and I think I may just have to make the bison switch!

Here are a few more delicious recipes from Aly:

Strip Steak with Japanese Dipping Sauce

Sesame Ginger Salmon Packets

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