1serrano or jalapeño pepperseeds removed (if desired) and chopped
1poundBisonBison ground bison
Your choice of chopped veggieshere I used 1 red bell pepper, 1 green bell pepper, 1 cup white mushrooms, and one small bunch of broccoli
1 28ouncecan diced or crushed tomatoes
1 6ouncecan tomato paste
1-2cupschicken stockvegetable stock, or water
1tablespoonMexican or other oregano
chili powder or cayenne to taste
Heat half the oil in a large pot or dutch oven over medium high heat. Add the ground buffalo and cook until cooked through and a bit crispy. Add the remaining oil, then the garlic, onions, serrano or jalapeño pepper, bell pepper, and broccoli and cook for 5-8 minutes, stirring occasionally.
Add tomatoes, tomato paste, fennel seeds, oregano, cumin, pimentón, salt and pepper. Add 1 cup of stock or water and assess consistency, adding 1/2 cup-1 cup more if it's too thick or if you'd prefer to simmer it longer. Bring to a boil and reduce heat to low. Taste and add chili powder or more seasoning for desired spiciness. Simmer for at least 10 minutes or up to an hour.
Ladle the chili into bowls and top with chopped avocado, diced parsley or cilantro, cheese, and greek yogurt or sour cream.
Add any toppings of your choice: grated sharp cheddar cheese, chopped avocado, greek yogurt or sour cream, and chopped parsley or cilantro