Black Bean Corn Chili

Black Bean Corn Chili
  1. 2 tablespoons Organic Red Cayenne Chili EVOO, divided
  2. 1 pound ground bison
  3. 1 pound chorizo sausage, casings removed
  4. 2 cups chopped sweet onion
  5. 2 cloves garlic, chopped
  6. 1 ½ cups chopped red pepper
  7. 2 jalapenos, chopped (seeded if less heat is desired)
  8. ½ cup chili powder
  9. 1 tablespoon ground cumin
  10. 1 tablespoon smoked paprika
  11. 2 cans sweet corn, drained
  12. 2 cans black beans, rinsed and drained
  13. 32 ounces beef broth
  14. 6 ounces tomato paste
  15. 30 ounces petite diced tomatoes
  16. 30 ounces crushed tomatoes
  17. ¼ cup Aged Dark Chocolate Balsamic Vinegar
  18. salt and pepper, to taste
  1. Heat a large stock pot over medium heat. Add 1 tablespoon Red Cayenne Chili EVOO, ground bison, and chorizo sausage; cook until meat is browned and completely cooked (using the back of a wooden spoon to break apart the meat). Drain fat off of the browned meat and set aside. Wipe out stock pot with a paper towel.
  2. Add remaining tablespoon of Red Cayenne Chili EVOO to the stock pot and sauté onions until translucent (about 5 minutes). Add garlic and sauté for an additional minute. Add red pepper and jalapenos. Sauté for 3-4 minutes. Stir in browned meat and remaining ingredients. Add salt and pepper, to taste. Bring chili to a boil and reduce heat to low. Simmer for at least an hour. Serve with sour cream, shredded cheese, and tortilla chips. Enjoy!
A Twist On Olives