Heat 1 tablespoon [olive oil] in a ducth oven or heavy pot over medium to high heat.
Once the oil is hot, add 1 pound ground bison, 1 large onion diced, 4 cloves garlic- cook until the meat begins to brown and vegetables become translucent.
Reduce the heat to medium heat, add 2 bell peppers (chopped),1 jalapeno pepper (chopped), 2 tablespoons chili powder, 1 tablespoon chipotle chili powder and cook until the peppers begin to soften - about three minutes.
Stir in the 2 tablespoons unsweetened cocoa powder, 1/8 cup brewed coffee and 2 cups diced tomatoes cover loosely and reduce to a simmer
cook the chili for 30 to 40 minutes stirring occasionally, stir in 2 cups cooked black beans and served once the beans are heated through.
Add 1/8 cup of chopped cilantro. Serve with a splash of lime juice and your favorite chili toppings.
Notes
Store leftover chili in the refrigerator for 4 days.
or an extra punch of veggies, add diced zucchini or carrots
Mix up the beans, add a combination of kidney and black or all kidney or leave them out
Leave beans out and add 2 cups of vegetables such as zucchini, peppers and carrots
Substitute bison with lean ground grass-fed beefor organic ground chicken or turkey
Use leftover chili in salads, tacos or nachos
Garnishbison chili with any combination of a sprinkle of lime juice, a dollop of Greek yogurt, shredded cheese, chopped onions or avocado