Bison Chili

Michael and I found this chili recipe when we were doing the Primal Blueprint diet, and it became a favorite. If you're looking for a low-carb meal, this is a good option. It saves and reheats well. Bonus: bison meat is lower in calories and higher in protein than beef.

Ingredients:
2-3 slices of uncooked bacon, chopped (or 24 oz finely chopped pancetta)
1 onion, chopped
4 cloves garlic, coarsely chopped
1 lb ground bison
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 1/2 - 2 cups water or beef broth (I use equal parts of each.)
1 14.5 oz can diced tomatoes with liquid (28 oz can may be used, depending on how liquidy you like your chili) or 3-4 medium size tomatoes, seeded and diced
1 tablespoon unsweetened cocoa powder
1 tablespoon apple cider vinegar
2 peeled carrots, chopped

Optional garnishes: finely chopped avocado, chopped cilantro, grated cheese, sour cream, or creme fraiche

Instructions:
1. In large sauce pan (at least 4 quart sized)or Dutch oven, over medium-low heat, cook bacon or pancetta a few minutes until slightly brown and some fat is rendered out.

2. Add onions to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a a few minutes longer.

3. Add ground meat to pan and cook over medium-low heat until brown (cooked) throughout and no pink remains. If fat seems insufficient add some lard or olive oil to keep the meat from sticking to the pan and drying out.

4. Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for one hour, stirring every 20 minutes or so to prevent sticking.

5. Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Taset and season with sea salt and black pepper to taste.

This recipe came from the Primal Blueprint Cookbook by Mark Sisson and Jennifer Meier.