For a completely different flavor experience, try Chipotle Chocolate Bison Chili, which mixes unsweetened dark chocolate and stewed chipotles with the delicate flavor of ground bison.
1 1/2 ounces extra bittersweet chocolate, grated
1 pound ground bison
2 tablespoons Olive Oil
1/2 teaspoon cayenne
1 small onion, diced
1 sweet red pepper, diced
1 clove garlic, minced
1 tablespoon ground ancho chile
2 teaspoons ground chipotle
1 cup water
1 tablespoon flour
2 tablespoons grated panela
1 can crushed tomatoes (14 ounces)
1 1/2 cups red kidney beans
*salt and pepper to taste
Step 1: Turn crockpot on high.
Step 2: Heat 1 tablespoon olive oil in a sauté pan on medium-high heat. Add garlic, cayenne, ancho chile and ground chipotle. Cook until garlic has softened.
Step 3: Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
Step 4: In the same sauté pan add remaining 1 tablespoon of olive oil. Add flour, onion and red pepper. Cook until onion is translucent and peppers have softened.
Step 5: Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Step 6: Cook on high for 5 hours.
Step 7: Add red kidney beans and cook for an additional hour.
Step 8: Serve warm.