I conjured this up a few years ago following a chili hankering and we just LOVE it.
Makes 2 to 3 servings - I generally double this recipe bc it's great leftover and freezes well.
INGREDIENTS
1 # ground bison
1/2 cup diced yellow onion (1/4 large onion)
2 cloves garlic, finely chopped
1 ½ cups beef stock
¼ cup tomato paste
1/2 tsp dried oregano leaves/or 1 t fresh
3 t chili powder
1 ¼ t cumin
½ t Kosher salt
Pinch cayenne pepper
fresh black pepper
1/2 cup canned kidney, pinto or your choice chili beans
1 14-ounce can diced tomato (fire-roasted are a great choice here)
Optional toppings:
Sliced green onion, red onion, chopped jalapenos
METHOD
In a large pot over medium-high heat, cook bison, stirring with a wooden spoon to break up large pieces, 5 minutes. Add the onions and garlic. Cook, stirring, until soft, about 5 to 7 minutes.
In a measuring cup, combine the tomato paste and beef stock. Whisk well. Add to the pot. Bring to a boil. Add the chili powder, oregano, cumin, sugar, salt, cayenne and black pepper. Reduce heat to medium-low. Simmer for 10 minutes, add the canned tomatoes. Simmer 5 more minutes then add the beans and simmer another 1-2 minutes.
Serve topped with scattered red/green onions or jalapenos.