I make this chili about once every month or so, and it is a great stand-by that I like to keep on hand for days when I need a quick meal. The last time I whipped up a batch, I put half in the freezer for a quick go-to later in the month.
The ingredients are as follows:
[2-3 slices] uncooked bacon, chopped
[1] onion, chopped
[4 cloves] garlic, coarsely chopped
[2 lbs.] ground bison or grass-fed beef
[2 tbsp] chili powder
[1 tsp] dried oregano
[1 tsp] paprika
[1-2 cups] water (or beef broth)
[28 oz.] can finely chopped tomatoes with liquid
[1 tbsp] unsweetened cocoa powder
[1 tbsp] apple cider vinegar
[2] peeled carrots, chopped
Instructions:
In a large sauce pan, over medium-low heat, cook bacon for a few minutes until slightly brown. Add chopped onion to the pan and stir until onions become semi-translucent. Add garlic and stir. (Don't let garlic cook too long or sit for too long, as it will burn and create an unbecoming flavor.) Cook for a few minutes. Add ground meat to pan and cook over medium-low heat until brown throughout. If fat seems insufficient, you can add any leftover bacon drippings, but usually the meat creates enough fat for my taste. If you use a higher fat ground beef, you may need to drain some of the excess fat from the pan.
Add spices, water/broth, tomatoes, and carrots. Stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so. Make sure the chili is not sticking to the pan. If it does, adjust the heat to prevent it from sticking.
Add vinegar and cocoa powder and stir well. Add additional water if necessary, then simmer uncovered another 20 minutes. Taste and season with sea salt and black pepper, to taste.
If more spicy "heat" is desired, add hot pepper sauce to the pot or to individual servings at the table. I have found that this recipe is pretty bland, so, especially if you like your chili spicy, you should add seasonings to taste.
