- 1.5 Tbs safflower oil
- 3 shallots, diced
- 6 garlic cloves, minced
- 1 bell pepper, diced
- 3.5 Tbs chili powder
- 1 Tbs cumin
- 2 Tbs tomato paste
- 2 lb ground buffalo or turkey
- 2 cups beef broth (1 cup reserved)
- 28 oz. tomato puree
- 2 chipotle in adobo (optional)
- 1 Tbs soy sauce, low sodium
- 2 Tbs brown sugar
- 1 tsp cocoa powder
- 1 tsp dried oregano
- 1/2 tsp smoked salt
- 2 Tbs masa (or cornmeal)
- salt
- pepper
In a large pot over medium heat, add olive oil and heat until shimmering. Add shallots, garlic, bell pepper, chili powder, cumin, tomato paste and ¼ tsp salt, and cook until softened and lightly browned (appx 10 minutes). Add bison, break up in pan, and cook until just browned (appx 10 minutes). Add remaining ingredients and stir well to combine. Reduce heat and simmer 1 hour, stirring occasionally.
I’ve found that chili viscosity is a very personal thing. Add some of the reserved beef broth if you think the chili is too thick. Add more masa if you find it too thin.
Salt and pepper to taste before serving. NOTE: This requires that you taste the food before serving, which is something you should always do whether it’s written in the recipe or not. 
Makes appx. 8 servings (which is about 4 oz. of bison per serving)
Nutritional Info (per serving)
Calories — 245
Total fat — 6.6 g
Saturated fat — 2 g
Cholesterol — 70 mg
Sodium — 482 mg
Carbohydrate — 20.3 g
Dietary fiber — 4.7 g
Sugars — 10.2 g
Protein — 28.1 g
