Yield: 4 – 6 servings
3 tablespoons olive oil
12 oz ground bison
1 ½ teaspoons salt, divided
½ teaspoon freshly ground black pepper
1 small onion, finely chopped
2 garlic cloves, mashed
2 tablespoons tomato paste
1 cup Cherry Cider
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon pure ancho chile powder
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon paprika
1 can diced tomatoes, preferably fire-roasted
½ - 1 cup broth
2 cups cooked beans – pinto, small white Pinquito beans or even a cranberry bean
1 inch square of dark chocolate (70% or higher)
1 cinnamon stick
In a large, heavy-bottomed stock pot or dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic, reduce heat to medium-low and cook until deep golden brown, about 15-20 minutes, to create a rich aromatic base to the dish. Add the ground meat and cook an additional 3–5 minutes, until the meat is crumbly. Turn the heat to high and add the tomato paste, stir constantly until the pan has a thin coat of paste on the bottom of the pan, approximately 1-2 minutes. Add the cider to deglaze the pan. Cook, stirring occasionally, until the cider is reduced by half. Add the spices – cumin through paprika – and cook 1 minute. Add the tomatoes, beans and cinnamon stick. Stir well and bring to a simmer. Cook for 30 minutes, stirring often to prevent sticking.
Add the chocolate, dried oregano and salt. This makes a dense chili, thin with ½ - 1 cup broth if a soupier dish is desired. Stir and let simmer for another 15 minutes.
Serve with whole wheat tortillas, Manchego shavings, a dollop of Greek yogurt, and a sprinkling of cilantro.
This recipe is from True Food, by Andrew Weil and friends.