2 Tbsp vegetable oil
1.5 lbs ground bison (or beef)
2 cups finely chopped white onion
2 540 ml (19 oz) cans assorted beans
e.g., chickpeas and black beans, drained and rinsed
1 199 ml (7 oz) can of corn
1 796 ml (28 oz) can diced tomatoes
1/4 cup tomato paste
1/2 cup tequila or water
1/2 cup orange juice
1 Tbsp grated orange peel
1 or 2 chiles de arbol (whole dried chiles)*
2 cloves garlic, minced
1 tsp ground cumin
1/2 to 1 tsp. salt
1/4 tsp ground cloves
Heat oil over medium-high heat in large pan. Brown ground meat 6-8 minutes. Reduce heat to medium. Add onion and cook until softened about 5 minutes.
Crush chilies into fine flakes. Add chiles, garlic, cumin, salt, and cloves to pan. Cook and stir for 30 seconds.
Stir in beans, corn, tomatoes, orange juice, tequila, tomato paste, and orange peel. Bring to a boil. Reduce heat to low. Cover and simmer for 90 minutes, stirring occasionally.
Uncover pot. Cook chili over medium-low heat until thickened, 10-15 minutes, stirring frequently.
*If you don't have chiles de arbol, you could substitute about 1/8 tsp. ground cayenne pepper plus 1/8 tsp. red chile flakes/crushed red pepper. For more information, see Serious Heat: A Guide to Chile Substitutions.
