3lbs of bison sirloin
1cup of black beans
1-cup kernel corn
1 onion
1red pepper
1 green pepper
1 liter of crushed tomatoes
8 tbsp. of chili powder
1 tbsp. of cayenne
3 fresh Jalapeno (chopped)
1 tbsp. of paprika
1 tbsp. of crushed chilies
2 tbsp. of garlic (minced)
3 tbsp honey
250ml Apple wood smoked cheddar, shredded

Divide bison in half.
Grind one half and small dice the other.
In a 325* C oven, roast corn kernels until lightly brown.

Soak black beans overnight, then boil in salted water until tender.

Divide the onion, and peppers in half. Bruniose half and small dice the other half.

Sauté bruniose peppers and onion, and jalapeno, for 5 minutes.
Add chili powder, cayenne, paprika and chilies.

Combine both meats and add to pot with the minced garlic. Saute for 10 minutes.

Add your honey and tomatoes. Simmer over low heat for 3 hours. Season with salt and pepper.
Garnish with apple wood smoked cheddar

Yields 2 liters of chili.