1 tablespoon vegetable oil
2 medium onions – chopped
1 teaspoon dried oregano
1 ½ teaspoons ground cumin (or more to taste)
2 pounds ground bison
¼ cup chili powder (I used 2/3 chili powder and 1/3 chipotle chili powder for the ratio)
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons salt
1/4 teaspoon ground cinnamon
1 - 28 oz can whole tomatoes
3 cups low sodium beef stock
1 - 8 oz can tomato sauce
1 - 15 oz can each:
Small white beans ~ black beans ~ kidney beans
Optional Garnishes:
Chopped red onion
Chopped fresh cilantro
Plain low fat yogurt or light sour cream

Heat oil in a heavy large pot over medium heat. Add onions; sauté until lightly golden brown. Add oregano and cumin; stir for one minute. Increase heat to medium high. Add bison; stir until no longer pink, breaking up with the back of a spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with the back of a spoon. Mix in stock and tomato sauce. Bring to a boil. Reduce heat; simmer for 45 minutes, stirring occasionally.



Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves.



Ladle chili into bowls. Pass red onion, cilantro and yogurt or sour cream separately as an optional garnish to the chili.