Black Box Bacon, Beef, Bison & Roasted Poblano Chili

"This is a unique and delicious chili that I have been making for over a decade! I started making it for cold NFL football tailgating in New York and have adapted the recipe over the years to this current iteration. I sometimes deglaze the chili with bourbon before adding all of the ingredients, but for this recipe, I utilized the delicious Black Box Pinot Noir that worked perfectly with the smoky bacon and richly spiced bison chunks. It is an easy recipe to recreate but a showstopper!!!"

Prep Time

15 Minutes

Cook Time

45 Minutes

Paired With

Pinot Noir

Main Protein

Beef

Ingredients

IngredientQuantity
Canola Oil 1/4 cup, 2 1/2 Pounds, 2 teaspoons, 2 teaspoons, 2 teaspoons, 1/4 teaspoon, 8 ounces, 2 1/2 Pounds, 2 Tablespoons, 1 Pound, 2 Tablespoons, 1/2 cup, 2 teaspoons, 1 Tablespoon, 2 cups, 1 Pound, 1 Pound, 1 Pound, 1 Quart, 1 Tablespoon, As needed (garnish), As needed (garnish), As needed (garnish)
Ground Bison
Kosher Salt
Coriander, ground
Cumin, ground
Cayenne Pepper, ground
Applewood Smoked Bacon, medium dice
Ground Beef (80/20 Blend)
Canola Oil
Spanish Onions, medium dice
Garlic, minced
Chili Powder, ground
Coriander, ground
Cumin, ground
Black Box Pinot Noir
Black Beans, drained & rinsed
Diced Tomatoes, with juices
Poblano Peppers, roasted, skins peeled, diced
Water
Kosher Salt
Cilantro Leaves
Sour Cream
Shredded Cheese Mix

Directions

BLACK BOX BACON, BEEF, BISON & ROASTED POBLANO CHILI

YIELD 1 ½ Gallons

TOOLS Cutting Board, Chef’s Knife, Stockpot, Scale, Measuring Cups & Spoons

PREP TIME: 15 Minutes 

COOK TIME: 45 Minutes
SHELF LIFE 5 Days

INGREDIENTS:
¼ Cup Canola Oil
2 ½ Pounds Ground Bison
2 teaspoons Kosher Salt
2 teaspoons Coriander, ground
2 teaspoons Cumin, ground
¼ teaspoon Cayenne Pepper, ground

8 Ounces Applewood Smoked Bacon, medium dice
2 ½ Pounds Ground Beef (80/20 Blend)

2 Tablespoons Canola Oil
1 Pound Spanish Onions, medium dice
2 Tablespoons Garlic, minced
½ Cup Chili Powder
2 teaspoons Coriander Seed, ground
1 Tablespoon Cumin, ground
2 Cups Black Box Pinot Noir

1 Pound Black Beans, drained & rinsed
1 Pound Diced Tomatoes, with juices
1 Pound Poblano Peppers, roasted, skins peeled, diced
1 Quart Water
1 Tablespoon Kosher Salt

As Needed Cilantro Leaves
As Needed Sour Cream
As Needed Shredded Cheese Mix

METHOD:

  1. Place a large stockpot over medium-high heat and add canola oil. When oil is hot, add the ground
    bison to the stockpot and season with kosher salt, coriander, cumin and cayenne pepper. Do not
    break up bison into small pieces, leave it in larger chunks. Cook until bison is medium rare and
    remove from stockpot. Reserve.
    2. Add diced bacon to same stockpot and cook while stirring for 5 minutes until bacon is very
    crispy. Remove bacon from pan and then add ground beef. Cook until beef is golden brown, then
    remove and reserve with the bacon & bison.
    3. Add canola oil to the stockpot and cook diced onions and minced garlic over medium heat for 5
    minutes until translucent and then add the bacon and ground beef back into pan. Season with chili
    powder, ground coriander and ground cumin. Stir well to combine. Deglaze stockpot with Black
    Box Pinot Noir and cook until the wine has reduced by half.
    4. Add rinsed black beans and diced tomatoes to stockpot. Add roasted poblano peppers, seared
    bison and water to stockpot. Cook for 15 minutes over a low simmer to infuse all the flavors.
    Season with kosher salt and stir well to combine.
    5. To Serve: Warm the Black Box Bacon, Beef, Bison & Roasted Poblano Chili and place 12 ounces
    into a soup bowl. Garnish with cilantro leaves, sour cream & shredded cheese mix.