This chili is deeply flavored with smoky chiles and fragrant ground spices. Accompany with cornbread or tortillas. For a light dessert, make extra of the yogurt-lime topping, sweeten it with brown sugar, and serve over fresh fruit.
Chipotle-Spiced Buffalo Chili
1 Tbs. olive oil
1 large onion, chopped
2 red bell peppers, cut into 3/4-inch (2-cm.) pieces
1 lb. (500 g.) ground bison (buffalo) or ground beef
Coarse kosher salt and freshly ground pepper
2 tsp. ground dried chipotle chiles
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cans (14.5 oz./455 g. each) diced tomatoes
2 cans (15 oz./470 g. each) pinto or kidney beans, rinsed and drained
1 tsp. dried oregano
1 cup (8 oz./250 g.) plain yogurt (optional)
2 tsp. grated lime zest (optional)
In a heavy large pot over medium-high heat, warm the oil. Add the onion and peppers and saute until the onion is tender, about 10 minutes. Raise the heat to high, add the ground meat, and sprinkle with salt and pepper. Cook just until no longer red, breaking up the meat with a spoon, about 3 minutes. Add the ground chiles, cumin, cinnamon, and cloves, and stir until fragrant, about 2 minutes. Add the tomatoes with their juice, beans, oregano and 1 cup (8 fl. oz./250 ml.) water. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the flavors are blended, about 30 minutes.
Meanwhile, if desired, mix the yogurt and lime zest in a small bowl.
Taste and adjust the seasoning. If using, spoon a dollop of lime-yogurt on top of each serving and serve right away. Serves 4-6.