• 2 lb. Ground Bison
• 1 lb. Bacon
• 4 tbsp. Open Season (divided)
• 1/2 tbsp. Cumin
• 1 Red Onion (medium, diced)
• 1 Red Bell Pepper (diced)
• 1 Jalapeno (minced)
• 27 oz. Black Beans (in Chili Sauce)30 oz. Tomato Sauce
• 6 oz. Tomato Paste
• 7 oz. Chipotle Sauce

Garnishes

• Saltines
• Red Onion
• Jalapeno
• Sharp Cheddar
• Sour Cream

1. Preheat oven to 400F. Place Bacon onto baking sheet. Once preheated, cook for 17-20 minutes.
2. While Bacon is cooking, turn burner on to low-medium. In large pot, place Chili Beans, Tomato Sauce, Tomato Paste, Chipotle Sauce, 2 tbsp. Open Season, and Cumin. Stir until evenly incorporated and let simmer.
3. On seperate burner turned to medium, add cooking oil. Add Bison meat and 2 tbsp. Open Season. Let brown and add to Chili Bean mixture.
   Using the same pan, cook down Red Onion, Red Bell Pepper, and Jalapeno until edges are browned. Add to Chilli Bean mixture.
4. Once Bacon is done, chop into desired size, and add to Chili Bean mixture.
   Simmer all for 1-2 hours (minimum of 30 minutes).
5. Serve with garnishes!
6. MUNCH!

• Add finely minced Mushrooms for more earthiness
• Add Dark Beer (12 oz for this recipe)

1. I can't get bison. What else can I use?

Venison. Beef. Etc. This recipe is amazing for customizations like that!