Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 pounds ground bison (900g)
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, adjust to taste)
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (28 ounce) can crushed fire-roasted tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can dark red kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 cup beef broth or chicken broth (240ml)
  • 1 ounce unsweetened chocolate, finely chopped (28g) or 1 tablespoon cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar (or maple syrup)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the onion, bell peppers, garlic, and jalapeño (if using) to the pot. Cook until the vegetables are softened, about 5-7 minutes.
  3. Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to release the flavors of the spices.
  4. Stir in the crushed fire-roasted tomatoes, tomato sauce, kidney beans, and black beans.
  5. Pour in the beef broth, add the chopped chocolate (or cocoa powder), apple cider vinegar, and brown sugar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally.
  6. Taste the chili and season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings.