Meaty Bison Chili is a new favorite in our household! This homemade chili, made with simple, flavorful ingredients, is perfect for a crowd or the family as a homey weeknight meal. Watch out — it's got some heat, thanks to chipotle chile powder!
8 Mise en place. Chop [wprm-ingredient text="2 medium yellow onions" uid="1"], [wprm-ingredient text="1 large green bell pepper" uid="2"], [wprm-ingredient text="1 jalapeño pepper" uid="3"] and [wprm-ingredient text="6 cloves garlic" uid="4"]. Set aside.
0 Heat [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] in a large Dutch oven over medium-high heat.
1 Add the chopped onion, bell pepper, jalapeno pepper, garlic, [wprm-ingredient text="1 tablespoon ground chipotle chile powder" uid="5"], [wprm-ingredient text="1 teaspoon chili powder" uid="6"], [wprm-ingredient text="2 teaspoons kosher salt" uid="7"] and [wprm-ingredient text="2 teaspoons dried oregano" uid="8"] and cook for 5-8 minutes, stirring occasionally.
2 Stir in [wprm-ingredient text="2 tablespoons tomato paste" uid="9"], and cook for 2-3 minutes, stirring constantly.
3 Add [wprm-ingredient text="2 lb. ground bison." uid="11"] Break it up with a wooden spoon into smaller pieces. Cook until the meat is browned.
4 Pour in [wprm-ingredient text="1 ½ cups beef stock" uid="12"] and simmer until it has reduced by half.
5 Add [wprm-ingredient text="28 oz. peeled tomatoes" uid="13"] to the chili, using the back of a wooden spoon to break up the large tomatoes into smaller pieces. Add [wprm-ingredient text="28 oz. crushed tomatoes" uid="14"]. Bring the mixture to a boil.
6 When the chili reaches a boil, turn down the heat. Simmer partially covered for at least 2 hours over low heat. (Honestly, the longer this cooks, the better.)
7 Serve warm with the garnish of your choosing, and enjoy hot!
