Bison Chili

While we were at the Farmer's Market for Barbells for Boobs, I stopped over and bought some grass-fed bison to try out this recipe from The Primal Blueprint Cookbook.  This is the second time I have had bison from the Vista Wood Bison Ranch and have enjoyed it both times.  It is yummy! This would be great in a crockpot as well.  You could set it Christmas morning and have dinner cooking while you are unwrapping goodies fron Santa!

Serves 6

Ingredients:
2-3 slices of uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
2# ground bison
2 Tbsp chili powder
1 tsp dired oregano or 1 Tbsp fresh
1 tsp paprika
Sea salt
Pepper
1 1/2-2 c beef broth/water
1-14 oz can chopped tomatoes with liquid or 3-4 medium tomatoes, seeded and diced
1 Tbsp unsweetened cocoa powder
1 Tbsp apple cider vinegar
1-2 peeled carrots, cut into 1/2" dice
Any other veggies you'd like such as green peppers, jalapenos
Garnishes: avocado, cheese, sour cream, cilantro

1. In a large saucepan cook bacon over med-low heat until slightly brown.  Add chopped onion to the pan and stir into bacon.  When the onions are semi-translucent, add garlic and stir.  Cook a few minutes longer.
2. Add ground meat topan and cook over med=low heat until cooked through and no pink remains.  If fat is insufficient, add bacon drippings or olive oil to keep the meat from sticking to the pan and becoming too dry.
3. Add spices, water/broth, tomatoes, carrots and any other veggie you added and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes to prevent sticking.
4. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes.  Taste and season with sea salt and pepper.  Add hot pepper sauce, cayenne or red pepper flakes if you prefer a spicier chili.