This chili cooks low and slow in the oven, but if you’d prefer, you can toss all the ingredients in a slow cooker. Just brown the meat and sauté the onion, bell peppers, and garlic first. It should be ready in about 4 hours when you set the slow cooker to high heat or about 7 when you set it to low.
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 medium garlic cloves, coarsely chopped
- 1 pound ground bison
- 2 tablespoons ground cumin
- 2 tablespoons oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons ancho chile powder
- 2 teaspoons chipotle chile powder
- 2 teaspoons cocoa powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon fine sea salt
- 2 tablespoons chipotle chiles in adobo, minced
- 1 (14.5-ounce can) diced tomatoes
- 1 (14.5-ounce can) tomato sauce
- 2 cups beef or bison bone broth
- 2 (15-ounce) cans black beans, drained and rinsed
Warm the olive oil in a Dutch oven over medium heat. Toss in the onion and garlic, and sauté it until fragrant and cooked through, about 6 minutes. Stir in the bison, breaking it up with a wooden spoon. Cook for about 10 minutes or until evenly browned.
Stir in the cumin, oregano, onion powder, garlic powder, ancho chile powder, chipotle chile powder, cocoa powder, smoked paprika, coriander, and salt. Cook an additional 2 to 3 minutes.
Then, add the chipotle chiles in adobo, diced tomatoes, tomato sauce, stock, and black beans. Stir well. Cover the pot and transfer it to the oven. Cook, stirring every 20 to 30 minutes, for 90 minutes to 2 hours or until thickened and cooked through.
Serve warm, and store any leftovers in a tightly sealed container in the fridge for up to 5 days.
