Bison and Bean Chili

1 medium vidallia onion, chopped

¼ cup diced pancetta

1 red pepper, chopped

1 can pinto beans, rinsed and drained

1 jalapeno pepper, veins and seeds removed, diced

1 serrano chili pepper, veins and seeds removed, diced

2 lbs ground bison meat

2 tbsp ground cumin

2 tbsp dried oregano

2 tsp ancho chili powder

1 tsp smoked paprika

1 tsp garlic powder

Salt and freshly ground black pepper

Bay leaf

2 cups beef, chicken or vegetable broth

Toppings:

Fresh cilantro

Sour cream

Crispy tortilla strips

Sliced jalapeno chilis

Heat Colavita Olive Oil in heavy large pot over medium-high heat.

Add the pancetta, and sauté until browned, about 5 minutes.

Add the onions and sauté until translucent, another 5 minutes.

Add the bison and cook until browned, 7 minutes, breaking it up with the back of a wooden spoon as you cook.

Add the spices and the red, jalapeno and serrano peppers and mix well. Simmer for 3 minutes.

Mix in the Colavita Diced Tomatoes and the broth. Bring the mixture to a boil, stirring occasionally.

Reduce the heat to low, cover the pot and allow it to simmer for about 45 minutes to an hour.

Check on it occasionally, stirring to mix the ingredients.

Ladle chili into bowls. Serve with sour cream, grated cheese, cilantro and crispy tortilla chips.

This dish can be made a day ahead of time and kept in the refrigerator. Reheat over the stovetop and serve.