Chili Ki-Yay

Ingredients

• 2 tbsp olive oil
• 1 lb ground bison or ground dark turkey
• 1 large onion, finely chopped
• 1 12-oz bottle beer
• 1 14.5-oz can diced tomatoes
• ½ cup strong brewed coffee
• 1 tbsp tomato paste
• ¼ cup brown sugar
• 1 tbsp chile sauce
• 1 tbsp cocoa powder
• ½ serrano or other hot pepper, seeded and finely chopped
• 1½ tbsp ground cumin
• 1½ tsp ground coriander
• 1 tsp cayenne pepper, or to taste
• 1 tsp salt, or to taste
• 2 15-oz cans kidney beans, drained and rinsed
• 1 15-oz can cannellini or other white beans, drained and rinsed

Steps

1. Brown the meat. Heat the olive oil in a large Dutch oven over medium heat. Add the bison or turkey and cook until browned. Transfer to a plate.
2. Build the base. Add the onion to the pot and cook for 1 minute. Pour in the beer, then stir in the tomatoes, coffee, and tomato paste.
3. Add the spices and beans. Add the brown sugar, chile sauce, cocoa powder, serrano, cumin, coriander, cayenne, salt, and kidney beans. Return the browned meat to the pot.
4. Simmer. Reduce the heat to low, partially cover, and simmer for 1 hour.
5. Add the white beans. Add the white beans and continue simmering over very low heat, partially covered, for 1 to 2 hours, stirring occasionally. Add a splash of water if the chili becomes too thick.
6. Season and serve. Taste and adjust the salt and cayenne as needed. Serve hot.