Purée half of the onion, red pepper, celery, garlic, chili powder, cumin, oregano, tomatoes and chipotle in a blender. Reserve.
Heat oil in a large heavy-bottomed pan or Dutch oven. Add the other half of the onion, red pepper, celery, chili powder and cumin to the hot oil. Stir occasionally for about 8 minutes. Add the mushrooms (if using) and cook about 3 more minutes. Add the garlic and cook for 1 minute. Add the bison and brown completely. Add the other half of the tomatoes and the purée with a dash of salt and simmer for at least 30 minutes, stirring occasionally. Add hot sauce to taste. (We like a generous ¼ cup.)
About this recipe
THE EDIBLE TULSA TEST KITCHEN
Though chili can be a less-than-healthy food, we’ve seriously upped the health quotient by using lean local bison, lots of veggies including mushrooms and serving it over fresh greens and a sunny side up duck egg. We think serving it this way lends itself to brunch, lunch or dinner!