Bison and Black Bean Chili

This chili was inspired by my daughter Michelle. It’s a Monday and school remains online. She says “what’s for dinner? I’d really like chili.” A quick inventory of the freezer and pantry reveals all the ingredients to concoct a chili: frozen bison, chilis of all sorts, vegetables a day from an alternative fate, a shriveled sweet orange pepper, baby carrots, an onion and fresh garlic. The cumin, oregano, canned tomatoes, black beans, unsweetened cocoa and coffee are staples. I even have tortilla chips that are a little stale but can be refreshed in the oven for a few minutes (on 325). It took 20 minutes to put together and I’m excited to save a trip to the grocery store. Enjoy.

Bison and Black Bean Chili

4 tablespoons olive oil, divided

1 pound ground bison or beef

1 large onion diced

4 cloves garlic, minced

1 sweet pepper, yellow, red, or orange

1 large carrot, diced

1 tsp ground cumin

1 tsp dried oregano

2 Tbsp diced chipotle peppers with sauce, more or less to taste

1 Tbsp chili powder

1 Tbsp unsweetened cocoa powder

1-2 Tbsp tomato paste

salt and freshly ground pepper

1/4 cup brewed espresso

1 14.5 ounce cups canned black beans, drained and rinsed

1 14.5 ounce can of diced tomatoes

Lime to taste

chopped cilantro

sour cream

Mexican cheese mix

Avocado, large dice

Heat 2 Tbsp canola oil in a Dutch oven over medium heat. Add the bison, and a few pinches of kosher salt, and increase to high heat. Break up the meat into small pieces as it cooks, cooking off any liquid. When only slightly browned, move to a separate bowl. Add the remaining 2 Tbsp canola oil. Add the onion, carrot, peppers, and garlic until the onion is just translucent. Add the cumin, oregano, chipotle pepper, chili powder, and unsweetened cocoa. Cook for 1-2 minutes. Add tomato paste and cook a few more minutes. Add the coffee and scrape the pan. Add back the bison. Stir. Add the beans and diced tomatos. Bring to high heat. Once bubbling, cook on a simmer for 20 minutes. Let sit for 1-2 hours to let flavors marry or serve right away. Before serving, decide if it needs a little kick. If so, add a generous squeeze of lime. To serve, make individual bowls topped with chopped cilantro, sour cream, cheese, and avocado.