Espresso-Infused Bison Chili
Some dishes earn their comfort through layers, not shortcuts. This one does exactly that.
Ground bison brings a lean, rich base that soaks up every note of espresso, cocoa, and slow-simmered San Marzano tomatoes. The flavors unfold in waves. Smoky, deep, a little sweet, and hearty. This kind of warmth lingers longer than the bite itself.
It’s chili meant for slow evenings, soft playlists, and second helpings.
This isn’t your grandma’s recipe; it’s grown-up chili.
Espresso-Infused Bison Chili Recipe
Ingredients
1 lb ground bison
1 lb ground beef
2–3 tbsp olive oil or bacon fat
1 large sweet onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2–3 tbsp tomato paste
1–2 chipotle peppers in adobo, minced (optional)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp espresso powder (or ¼ cup brewed espresso/strong coffee)
1 oz dark chocolate (70%), chopped
1 tsp dried oregano
1 (28 oz) can whole San Marzano tomatoes, hand crushed
1 (8 oz) can tomato sauce
1½ cups beef broth
1 (15 oz) can black beans, rinsed
1 (15 oz) can kidney beans, rinsed
1 tbsp brown sugar
Salt + black pepper, to taste
Directions
Sear the bison: Heat oil/fat in a heavy pot over medium-high. Add bison in batches and brown, but don’t overcook. Remove and set aside.
Caramelize aromatics: In the same pot, add onion and bell pepper. Sauté 7–8 min until soft and golden. Add garlic and tomato paste, cook 1–2 min until paste darkens.
Bloom spices: Stir in chipotle peppers, chili powder, cumin, smoked paprika, espresso powder, and oregano. Toast 30 sec.
Add tomatoes and simmer: Stir in crushed San Marzanos, tomato sauce, broth, and browned bison. Add dark chocolate and brown sugar. Bring to a gentle boil, then reduce to low. Simmer uncovered 1–1.5 hours, stirring occasionally.
Add beans: About 20 min before finishing, stir in black beans and kidney beans.
Finish luxe touch: Right before serving, add toppings of choice