Dutch oven spicy Poblano Bison chili recipe has become one of our favorite dishes to cook outdoors. My husband and I spend a lot of time outside, and this chili is always a hit. The combination of bison and spicy poblano peppers creates a unique meal that’s perfect for cool evenings by the campfire.
We love the Dutch oven spicy Poblano Bison chili recipe because it brings together rich flavors with a big kick of spice. The bison meat is lean and tender, while the poblano peppers add a heat that makes each bite really spicy.
One of the best things about the Dutch oven spicy Poblano Bison chili recipe is how simple it is to prepare. With just a few basic ingredients we can create a meal that is really special. The Dutch oven is ideal for outdoor cooking, as it distributes heat evenly and retains it well, which is essential for slow-cooked dishes like chili.
We really love the Dutch oven spicy Poblano Bison chili recipe is its health benefits. Bison meat is leaner than beef but still rich in protein. The poblano peppers and other vegetables add extra nutrients and flavor, making this chili both delicious and good for us. It’s a hearty meal that doesn’t weigh you down, which is perfect for outdoor activities.
We also appreciate how the Dutch oven spicy Poblano Bison chili recipe adapts to different occasions. Whether it’s a quiet dinner for two or a lively gathering with friends, this chili fits the bill. The ingredients are simple and affordable, making it a great option for any budget.
If you’re looking for a new recipe to try on your next outdoor cooking adventure, the Dutch oven spicy Poblano Bison chili recipe is a must-try. It’s easy to make, full of flavor, and perfect for enjoying under the stars.
Cooking Instructions For the Dutch Oven Spicy Poblano Bison Chili Recipe
- The first step of making the Dutch oven spicy Poblano Bison chili recipe is to start your fire or charcoals. You will using them for the Dutch oven spicy Poblano Bison chili recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Before placing them in the Dutch oven, make sure the poblano peppers are dry and rinsed. Ten minutes into cooking, turn and cook for a further ten. Once the skin is well blistered, they will be complete.
- Wrap the peppers in plastic and set them aside for 30 minutes. Slice off the tops and peel off the outer skin. After you’ve diced the peppers, set them aside.
- In a saucepan, bring four cups of water to a boil. Pour the boiling water over the dried peppers in a bowl until they are completely immersed. Allow the peppers to rehydrate for half an hour with the lid on the bowl. Remove the seeds and trim the ends of the peppers. In a small blender, combine the chopped peppers with the tomato sauce and process until smooth. Put aside.
- Take a small skillet made of cast iron and roast the cumin seeds for a couple of minutes over medium heat. To make a powder, combine with a pestle and mortar. Substitute cumin powder for this step if you like.
In a small bowl, combine the cumin with the remaining spice mix ingredients. Stir to blend. Put aside. - Inspect a saucepan or Dutch oven that holds four quarts. Toss in some olive oil and cook the bacon until it’s golden brown. Take out the bacon when it’s nearly crisp and cooked all the way through, reserving the pan for the rendered fat.
- Toss in the jalapeno, green pepper, onion, and carrot to the saucepan. Cook for about seven to eight minutes, or until softened. Cook for another three to five minutes after adding the chopped poblano pepper and garlic.
- Take the veggies off of the heat and place them in a dish. Toss in the ground bison and cook until it browns. Depending on the size of the pot you’re using, you might work in batches of 1 pound. Whether you’re cooking in batches or not, throw in the veggies and the remaining browned ground meat.
- Toss in the spice blend and simmer, stirring frequently, for 10 minutes. Bring the mixture of peppers and tomato sauce to a simmer, then add the crushed tomatoes from the can and reduce the heat to medium. After 20 minutes of cooking, stir often.
- After the heat is reduced to low, whisk in the chicken broth. Stir occasionally while cooking covered for 20 to 30 minutes.
- Remove and Serve
Ingredients
Chili
ground bison
bacon slices
crushed tomatoes,
tomato sauce
chicken broth
poblano peppers
guajillo peppers
onion
green pepper
carrot
jalapeno
garlic cloves
Spice Mix
chili powder
ancho chipotle powder
salt
cumin seeds
cocoa powder
pepper
oregano
paprika
5 Reasons I Love the Dutch Oven Spicy Poblano Bison Chili Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Dutch Oven Spicy Poblano Bison Chili Recipe
Q: What ingredients are needed for the Dutch oven spicy Poblano Bison chili recipe?
A: To make the Dutch oven spicy Poblano Bison chili recipe, you’ll need ground bison, poblano peppers, onions, garlic, canned tomatoes, tomato paste, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, olive oil, and optionally, jalapeños or other hot peppers for extra heat, and fresh cilantro for garnish.
Q: How do you cook the Dutch oven spicy Poblano Bison chili recipe?
A: To cook the Dutch oven spicy Poblano Bison chili recipe, start by heating olive oil in a Dutch oven over medium heat. Add chopped onions and sauté until softened. Add minced garlic and cook for another minute. Incorporate the ground bison, breaking it up and cooking until browned. Add chopped poblano peppers and cook until they soften. Stir in canned tomatoes, tomato paste, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Optionally, add jalapeños for extra heat. Bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally. Garnish with fresh cilantro before serving.
Q: Can I make the Dutch oven spicy Poblano Bison chili recipe ahead of time?
A: Yes, you can make the Dutch oven spicy Poblano Bison chili recipe ahead of time. Prepare the chili as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve after a day or two. Reheat the chili in the Dutch oven over low heat until warmed through before serving.
Q: What can I serve with the Dutch oven spicy Poblano Bison chili recipe?
A: The Dutch oven spicy Poblano Bison chili recipe pairs well with cornbread, rice, or tortilla chips. You can also serve it with toppings like shredded cheese, sour cream, diced avocado, or sliced green onions. A side salad or roasted vegetables can complement the chili for a balanced meal.
Q: Are there any variations to the Dutch oven spicy Poblano Bison chili recipe?
A: Yes, there are several variations to the Dutch oven spicy Poblano Bison chili recipe. You can add different beans such as pinto beans or chickpeas for variety. Adjust the heat level by using milder peppers or adding more hot peppers. For a smoky flavor, add a chipotle pepper in adobo sauce. Vegetables like corn, zucchini, or bell peppers can be added for extra texture and flavor. If you prefer a thicker chili, simmer uncovered for a longer period or add a bit of masa harina to thicken the sauce.
Other Bison Recipes to Try
Cast Iron Skillet Ground Bison Brown Rice
Cast Iron Skillet Bison Sweet Potato Hash Recipe
Easy Dutch Oven Bison Bolognese Recipe
Easy Cast Iron Skillet Bison Salisbury Steak Recipe
Dutch Oven Bison Stroganoff Recipe
Dutch Oven Spicy Poblano Bison Chili Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Chili
- 2 lb ground bison
- 2 bacon slices thick cut into thin pieces
- 28 oz can tomatoes crushed
- 15 oz can tomato sauce
- 1/2 cup chicken broth
- 2 poblano peppers
- 2 guajillo peppers dried
- 1 onion yellow diced
- 1 green pepper diced
- 1 carrot diced
- 1 jalapeno diced
- 4 garlic cloves minced
Spice Mix
- Chili Spice Mix Ingredients:
- 2 tbsp chili powder
- 1 tbsp ancho chipotle powder
- 1 1/2 tsp salt
- 1 tsp cumin seeds can sub with cumin powder
- 1 tsp cocoa powder
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp paprika
Instructions
- The first step of making the Dutch oven spicy Poblano Bison chili is to start your fire or charcoals. You will using them for the Dutch oven spicy Poblano Bison chili, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Before placing them in the Dutch oven, make sure the poblano peppers are dry and rinsed. Ten minutes into cooking, turn and cook for a further ten. Once the skin is well blistered, they will be complete.
- Wrap the peppers in plastic and set them aside for 30 minutes. Slice off the tops and peel off the outer skin. After you've diced the peppers, set them aside.
- In a saucepan, bring four cups of water to a boil. Pour the boiling water over the dried peppers in a bowl until they are completely immersed. Allow the peppers to rehydrate for half an hour with the lid on the bowl. Remove the seeds and trim the ends of the peppers. In a small blender, combine the chopped peppers with the tomato sauce and process until smooth. Put aside.
- Take a small skillet made of cast iron and roast the cumin seeds for a couple of minutes over medium heat. To make a powder, combine with a pestle and mortar. Substitute cumin powder for this step if you like.
- In a small bowl, combine the cumin with the remaining spice mix ingredients. Stir to blend. Put aside.
- Inspect a saucepan or Dutch oven that holds four quarts. Toss in some olive oil and cook the bacon until it's golden brown. Take out the bacon when it's nearly crisp and cooked all the way through, reserving the pan for the rendered fat.
- Toss in the jalapeo, green pepper, onion, and carrot to the saucepan. Cook for about seven to eight minutes, or until softened. Cook for another three to five minutes after adding the chopped poblano pepper and garlic.
- Take the veggies off of the heat and place them in a dish. Toss in the ground meat and cook until it browns. Depending on the size of the pot you're using, you might work in batches of 1 pound. Whether you're cooking in batches or not, throw in the veggies and the remaining browned ground meat.
- Toss in the spice blend and simmer, stirring frequently, for 10 minutes. Bring the mixture of peppers and tomato sauce to a simmer, then add the crushed tomatoes from the can and reduce the heat to medium. After 20 minutes of cooking, stir often.
- After the heat is reduced to low, whisk in the chicken broth. Stir occasionally while cooking covered for 20 to 30 minutes.
- Remove and Serve
1 comment
really tasty chili with the poblanos
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