6 Tablespoons Olive Oil
24 ounces ground Bison
salt and ground black pepper
1 large onion
1-2 jalapeno peppers, seeded and diced
4 garlic cloves
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons pure ancho chile powder
1 teaspoon red pepper flakes
2 cups canned diced tomatoes (San Marzano)
2 cans (15oz) white beans, rinsed and drained
1 cup Chicken Stock
2 (1-inch square) piece of dark chocolate
2 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoon salt
1/2 chopped fresh oregano
** garnishings: greek yogurt, manchego or cheddar cheese, fresh cilantro, corn bread, whole wheat tortillas
In a large pot, heat the olive oil over medium high heat. Add the Bison, season with salt and pepper and stirring occasionally until the mean is browned. Add onions and saute for two minutes. Add jalapenos and garlic, sauteing for another 2 minutes. Add cumin, chili powder, ancho chile powder, red pepper flakes, and mix well with bison.
Add the diced tomatoes, beans and chicken stock, bringing the mixture to a simmer. Reduce the heat to low. Let simmer for 30 minutes, stirring often.
Add the chocolate, oregano, paprika cinnamon and salt. Stir and let simmer for another 15 minutes. Ladle into bowls and serve with desired garnishes. If not serving immediately let the chili cool or freeze.