5 Pepper Bison Chili

5 Pepper Bison Chili
  1. 3 tablespoons Black Pepper EVOO, divided
  2. 1 large sweet onion, chopped
  3. 1 clove garlic, minced
  4. 2 poblano peppers, seeded and chopped
  5. 3 red peppers, seeded and chopped
  6. 1 jalapeno, seeded and chopped
  7. 1 ½ pounds ground bison
  8. ½ teaspoon smoked salt
  9. 2 teaspoons freshly cracked black pepper
  10. ½ cup chili powder*
  11. ¼ cup ground cumin
  12. 3 (14.5 ounce) cans petite diced tomatoes
  13. 4 (15 ounce) cans black beans, rinsed and drained
  14. 1 (6 ounce) can tomato paste
  15. 8 cups beef broth
  16. 2 tablespoons Neapolitan Herb Balsamic Vinegar
  17. 1 teaspoon salt
  18. Garnish: shredded cheese, minced jalapeno, chopped avocado and sour cream
  1. Heat a large skillet stockpot over medium-high heat. Add 2 tablespoons Black Pepper EVOO and onions to the stockpot. Sauté for 5-6 minutes. Add garlic and sauté another 1-2 minutes. Add chopped peppers (poblano, red pepper and jalapeno); sauté for 1-2 minutes. Transfer to a bowl; reserve ½ cup of pepper mixture.
  2. Place the stockpot back over medium-high heat. Add remaining 1 tablespoon Black Pepper EVOO, reserved ½ cup pepper mixture, ground bison, salt, and black pepper. Sauté meat until cooked through and browned. Add onion-pepper mixture to the browned meat; stir in remaining ingredients. Bring mixture to a boil and then reduce heat to low; simmer for 1-2 hours. Serve with shredded cheese, minced jalapeno, chopped avocado and sour cream. Enjoy!
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