We love finding ways to enjoy ground bison, a local protein that is becoming more readily available thanks to RegenMarket, North Bridger Bison, and other local ranchers. This mole-style chili is delicious served with cornbread.
SERVES 4–6
1 pound ground bison
¼ cup olive oil, plus a little extra
1 white onion, chopped
5 cloves garlic, minced
4 tablespoons chile powder
2 tablespoons dried oregano
2 tablespoons ground cumin
3 cups water, divided
3 ounces dark chocolate, 85% cacao (or use 2 ounces unsweetened chocolate plus 1 tablespoon brown sugar), chopped
2 cups cooked and drained Rancho Gordo Rebosero beans or other pinto or chili bean
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup beer
2 teaspoons kosher salt
Add a litt le olive oil to a large soup pot and heat over mediumhigh heat. Add the bison and cook until it is no longer pink, then transfer to a plate. Add the ¼ cup olive oil and sauté the onion and garlic until translucent, about 5 minutes. Add the chile powder; stir and cook for 2 minutes, allowing the mixture to turn to a paste, then add the oregano, cumin, and 1 cup water. Reduce heat to low and simmer for 15 minutes, stirring now and then.
Add the chocolate, beans, bell peppers, beer, salt, remaining 2 cups water, and the reserved browned bison. Stir well. Bring to boil then reduce heat to low, partially cover, and cook for 45 minutes to develop the flavors. Taste and adjust seasoning by adding additional salt to taste.
Adapted from Steve Sando’s “Bison Chili with Chocolate” in Supper at Rancho Gordo.
