Bison Chili

Ingredients

• 2 tbsp vegetable oil
• 1 large yellow onion – diced
• 1 medium green bell pepper – diced
• 1 medium jalapeño – seeded and minced
• 4 cloves garlic – minced
• 2.5 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 0.25 tsp cayenne pepper
• 2 pounds ground bison
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 tbsp tomato paste
• 28 ounces diced tomatoes (canned)
• 2 cups low-sodium beef broth
• 15 ounces kidney beans (canned) – drained and rinsed
• 15 ounces pinto beans (canned) – drained and rinsed
• 1 tbsp apple cider vinegar
• cheddar cheese – shredded (for serving)
• sour cream – for serving
• fresh cilantro – chopped (for serving)

Instructions

1. Prep the vegetables: dice the onion and bell pepper, mince the jalapeño (seed for milder heat), mince the garlic, and drain and rinse the kidney and pinto beans.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat until shimmering, 1–2 minutes.
3. Add the onion, bell pepper, and jalapeño; cook, stirring occasionally, until softened and lightly golden, 5–7 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Sprinkle in the chili powder, cumin, oregano, paprika, and cayenne; toast the spices, stirring, for 30–60 seconds.
6. Add the ground bison, season with salt and black pepper, and cook, breaking it up with a spoon, until no longer pink and lightly browned in spots, 5–7 minutes.
7. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the meat and vegetables, 1–2 minutes.
8. Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
9. Stir in the drained kidney beans and pinto beans. Bring to a simmer, then reduce heat to low to maintain a gentle simmer.
10. Simmer uncovered, stirring occasionally, until the chili thickens and the flavors meld, 45–60 minutes; add a splash of water if it reduces too quickly, or simmer longer to thicken.
11. Stir in the apple cider vinegar. Taste and adjust seasoning with additional salt and black pepper as needed.
12. Ladle into bowls and serve hot with shredded cheddar, sour cream, and chopped cilantro as desired.