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Bring the Heat Chili

Our Bring the Heat Chili keeps your taste buds on their toes with chipotle chilies and jalapeños alongside classic ground beef and kidney beans — and then cools everything down with a scoop of rich, delicious Bison Creamy Ranch Dip on top!


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Prep Time


Cook Time


Total Time

1h 10m

This recipe uses:


  • 1-1/2 cups Bison Creamy Ranch Dip
  • 2 lbs ground beef chuck
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 red jalapeño peppers, seeded and finely chopped
  • 2 Tbsp tomato paste
  • 1 canned chipotle chile in adobo sauce, seeded and chopped
  • 2 cans (14 oz) diced tomatoes
  • 2 cans (15 oz) kidney beans, undrained
  • 3 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 3 Tbsp vegetable oil
  • Canned fried onions, for topping
  • 1 bay leaf
  • Salt and pepper, to season beef
  • 1 tsp salt
  • 1 cup water


  • Step 1

    In a large pot or Dutch oven, heat vegetable oil over medium-high heat.

  • Step 2

    Add onion, bell pepper, and jalapeños to pot. Stir occasionally for about 5 minutes or until softened.

  • Step 3

    Mix in tomato paste, chipotle chile, chili powder, cumin, coriander, and oregano. Cook for about 3 minutes, stirring occasionally to evenly mix vegetables with spices. If the mixture gets too dry, add 1-2 Tbsp of water.

  • Step 4

    Add beef and season with salt and pepper. Brown the beef (about 3 minutes) while stirring and breaking up the meat into small pieces.

  • Step 5

    Add diced tomatoes, kidney beans, water, salt, and bay leaf. Bring to a simmer, then reduce to medium-low heat. Allow chili to cook, stirring occasionally.

  • Step 6

    Once the chili is cooked and has thickened, season with salt (to taste) and remove bay leaf.

  • Step 7

    Serve in bowls. Spoon dollops of Bison Creamy Ranch Dip and top with fried onions. Enjoy!