Ingredients: 

1# ground buffalo (bison) 

2 tablespoons oil (olive, canola, etc) 

1 onion, diced 

1 green pepper, diced 

2 cloves garlic, minced 

2-3 tablespoons chili powder 

1 tablespoon cumin 

1 4oz can chopped green chili 

1 28oz can diced tomatoes (do not drain) 

1 15oz can black beans, rinse and drain 

1 15oz can dark red kidney beans, rinse and drain 

1-3 cups water or low sodium broth (as needed for desired consistency) 

Salt and pepper to taste 

Directions 

1. Heat 1 tablespoon oil in a large pot over medium-high heat.  Add buffalo and cook about 5 minutes.  Stir often to break up chunks. Push meat to the sides of pan.
2. Reducing heat to medium, add remaining oil, onions, peppers, and garlic and continue to cook for an additional 3-5 minutes.  Stir as needed to brown and then combine with meat.
3. Add chili powder, cumin, green chilis, diced tomatoes and beans, stir to combine.
4. Add water/broth and bring to a boil.
5. Reduce heat and let simmer for 30-45 minutes adding additional water/broth as desired.
6. Salt and pepper to taste.
7. Garnish with shredded cheddar, fresh cilantro, green onions, sliced fresh jalapenos as desired.

Instant Pot: On sauté setting, brown buffalo, onions, and peppers for about 5 minutes.  Turn off sauté.  Add remaining ingredients with only one cup water or broth, stir, and cook on High Pressure for 10 minutes.  Quick release.  If chili is too thick, add water/broth to reach the desired consistency.  Stir and serve with toppings of choice. 

Crock Pot: In a large frying pan, heat oil and brown buffalo, onions, and peppers.  Add meat to crock pot and then add remaining ingredients, stir to combine, and set on high for 4-5 hours.