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
Turn crockpot on high.
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.
Add ground bison and cook until no longer pink. Transfer drained meat to crockpot.
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.
Transfer vegetable mixture to crockpot. Add water, panela, chocolate and tomatoes. Stir to combine. Adjust salt and pepper to taste.
Cook on high for 5 hours.
Add red kidney beans and cook for an additional hour.