5 Pepper Bison Chili

Ingredients:

3 tablespoons Black Pepper EVOO, divided

1 large sweet onion, chopped

1 clove garlic, minced

2 poblano peppers, seeded and chopped

3 red peppers, seeded and chopped

1 jalapeno, seeded and chopped

1 ½ pounds ground bison

½ teaspoon smoked salt

2 teaspoons freshly cracked black pepper

½ cup chili powder* 

¼ cup ground cumin

3 (14.5 ounce) cans petite diced tomatoes

4 (15 ounce) cans black beans, rinsed and drained

1 (6 ounce) can tomato paste

8 cups beef broth

2 tablespoons Neapolitan Herb Balsamic Vinegar 

Garnish:  shredded cheese, minced jalapeno, chopped avocado and sour cream

 Preparation:
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.  

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! 

 * we used a combination of regular chili powder and hot chili powder