Hearty Chili - with all of the Fixins | Human Resources University of Michigan

1 teaspoon olive oil
1 1/2 pounds ground bison, lean ground beef or lean ground turkey
4 cups diced onion, about 2 medium
1 tablespoon chopped garlic, about 2 medium cloves
1 cup bell pepper, yellow, red, or green, about 1 pepper, chopped
1 tablespoon jalapeno pepper, about 1 medium or more to taste
1 teaspoon ancho chili powder
1 teaspoon chipotle chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup tomato paste
28 ounces diced or crushed tomatoes or 2 - 14 1/2oz cans or 4 cups fresh tomatoes, peeled and diced
12 ounces full bodied ale, a non-alcoholic beer or vegetable broth
Salt and ground black pepper, as desired
1 3/4 cups kidney beans, cooked, drained & rinsed or 1 - 14oz can, drained and rinsed
FIXINS:
shredded sharp cheddar or Jack cheese, chopped cilantro, diced avocado, sliced scallions, sliced radishes, wedges of lime, light sour cream, tortilla chips

In a Dutch oven or heavy soup pot, heat oil over medium-high heat. Add bison and brown well, breaking up meat as it cooks. Transfer meat to a plate with a slotted spoon. Drain all but 1 tablespoon of fat from pan.
Reduce heat to medium low, add onion, and cook until soft but not browned, stirring often, about 10 minutes. Add garlic, bell pepper and jalapeno pepper. Cook 5 minutes. Stir in chile powders, cumin, and oregano and cook until fragrant, about 2 minutes. Stir in tomato paste and cook an additional 2 - 3 minutes. Add tomatoes and beer and stir well. Return browned meat back to the pot. Bring to a boil, and reduce heat and simmer 20 - 30 minutes, partially covered, stirring occasionally. Season with salt and black pepper as desired.
Stir in beans, cook for 10 minutes more. Taste and adjust seasoning. Serve with your choice of the fixins on the side.

Nutrition Information