November 9, 2018
It's official sweater weather, which means it's time for sweater whether food. The best thing about this bison and bean chili is that it's simple and you can customize it to your taste.
1Heat Colavita Olive Oil in heavy large pot over medium-high heat.
2Add the pancetta, and sauté until browned, about 5 minutes.
3Add the onions and sauté until translucent, another 5 minutes.
4Add the bison and cook until browned, 7 minutes, breaking it up with the back of a wooden spoon as you cook.
5Add the spices and the red, jalapeno and serrano peppers and mix well. Simmer for 3 minutes.
6Mix in the Colavita Diced Tomatoes and the broth. Bring the mixture to a boil, stirring occasionally.
7Reduce the heat to low, cover the pot and allow it to simmer for about 45 minutes to an hour.
8Check on it occasionally, stirring to mix the ingredients.
9Ladle chili into bowls. Serve with sour cream, grated cheese, cilantro and crispy tortilla chips.
10This dish can be made a day ahead of time and kept in the refrigerator. Reheat over the stovetop and serve.