TRAIL BLAZIN' BISON CHILI

Ingredients

• 1 tbsp canola oil
• 2 lb (1 kg) frozen ground bison, thawed
• 1/2 cup chopped onion
• 3 cloves garlic, finely chopped
• 2 tbsp chili powder
• 1 tsp oregano, crumbled
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 4 cups canned beef broth
• 2 cups diced peeled red potatoes
• 1 cup diced carrots
• 1/2 cup sliced celery
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tbsp cornmeal

Directions

1. Heat oil in a Dutch oven over medium heat. Add bison, onion and garlic. Cook, stirring to break up bison, until browned, about 7 - 10 minutes. Drain off excess fat. Add chili powder, oregano, salt and cayenne pepper; cook, stirring, for 1 minute. Stir in broth, potatoes, carrots, celery, tomato paste and Worcestershire sauce. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, until mixture is slightly thickened and vegetables are tender, about 45 - 50 minutes. Stir in cornmeal. Cook, uncovered, stirring occasionally, until thickened, about 5 minutes.