Ingredients
- 1 tsp olive oil
- 2 lbs ground bison lean, grass fed beef can be used instead
- 1 tsp salt
- 2 - 6 Tbsp mexican or regular chili powder, to taste.
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 2 medium onions coarsely chopped
- 2 green bell peppers coarsely chopped
- 1 large stock celery coarsely chopped
- 1 large can best quality chopped tomatoes fire roasted are nice if you can find them
- 1 Tbsp tomato paste
- 1 15 oz can black beans
Garnish with
- Cubed avocado or guacamole, chopped fresh cilantro
Serve with
- A few corn chips if you eat them
Instructions
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Heat oil in a large dutch oven over med-high heat until hot.
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Add bison, breaking up into chunks as you are adding it to the pan.
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Add salt and cook until the meat is no longer pink. The chunks will break up a bit but try not to make them too small, you want to maintain some texture.
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Add chili powder. Start with 2 Tbsp and work up to the level you like
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Add cumin, ground coriander, oregano and cayenne pepper. Adjust seasoning to your liking. Stir and cook until fragrant
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Add chopped onion, peppers and celery to pot and stir, cooking until just softened
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Add canned tomatoes, tomato paste and black beans
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Reduce heat to low, partially cover the pot and simmer for 35-40 minutes.
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Serve with optional toppings
Recipe Notes
Chili is very forgiving so play around with your spices. I sometimes add ancho chili powder, or dried chipotle chili to deepen the flavour. Be creative!