Bison and Bean Chili Recipe

• 1 pound ground bison
• 1 large yellow onion, peeled and coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 large clove garlic, peeled and minced
• 2 cups water
• 1 (14-1/2-ounce) can diced tomatoes, juices reserved
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chili Powder

1. Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add bison, onion, and bell pepper; season with salt and freshly ground black pepper.
2. Cook, stirring occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
3. Stir in garlic and cook until fragrant, about 1 minute.
4. Add remaining ingredients and stir, scraping up any browned bits from the bottom of the pot.
5. Season with salt and pepper.
6. Bring mixture to a simmer, then reduce heat to low.
7. Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling, until slightly thickened, about 45 minutes.
8. Taste, adjust seasoning as necessary, and serve.

ground bison, yellow onion, green bell pepper, clove garlic, water, tomatoes, kidney beans, ground cumin, chili powder

Taken from www.chowhound.com/recipes/bison-and-bean-chili-11579 (may not work)