Bison Chili With Chocolate

1 pound ground bison 1/4 cup olive oil, plus a little extra if needed 1 white onion, chopped 5 garlic cloves, minced 1/3 cup New Mexican Red Chile Powder 2 tablespoons dried Oregano Indio 2 tablespoons ground cumin 2 cups water 1/2 tablet Rancho Gordo Stoneground Mexican Chocolate, grated fine or broken into pieces 2 cups drained cooked Rebosero Beans, plus 1 cup cooking liquid


1 red bell pepper, roasted, peeled, seeded, and chopped 1 yellow bell pepper, roasted, peeled, seeded, and chopped 1 cup stale beer 1 tablespoon Rancho Gordo Sal de Mar Scant 1 teaspoon sugar, if needed Corn bread for serving


In a large pot, cook the bison meat over medium heat, stirring and breaking it up with a wooden spoon and adding a little oil if the meat is particularly dry.

When the meat is no longer pink, using a slotted spoon, transfer it to a bowl and set aside. 

 Add the 1/4 cup oil to the pot and sauté the onion and garlic over medium heat until translucent, about 5 minutes. 

 Add the chile powder and stir until a paste forms. “Fry” the paste for 2 minutes, stirring constantly. 

Add the chocolate and stir until incorporated. Add the beans and the 1 cup liquid, the bell peppers, the beer, the salt.