Smoky Chipotle Bison Chili with Lime-Infused Yogurt

1. Heat Olive Oil and Sauté Vegetables

Start by heating the olive oil in a heavy large pot over medium heat. Add the chopped onion and red bell peppers, and sauté them for about 10 minutes, until the onion becomes tender. This step is crucial as it builds the flavor base for your chili.

2. Cook Ground Bison

Next, raise the heat slightly and add the ground bison to the pot. Season the meat with coarse kosher salt and freshly ground pepper. Cook for about 3 minutes, stirring occasionally, until the meat is no longer red. Browning the meat adds depth to the chili's flavor.

3. Add Spices and Toast

Once the meat is browned, it's time to add the spices. Stir in the ground dried chipotle chiles, ground cumin, ground cinnamon, and ground cloves. Cook for about 2 minutes, allowing the spices to toast and release their oils, which will make your kitchen smell wonderfully fragrant.

4. Add Tomatoes, Beans, and Oregano

Now, add the diced tomatoes, pinto beans, and dried oregano to the pot. Pour in enough water to cover the ingredients and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes. This simmering process helps the flavors to blend together beautifully, and you'll notice the chili thickening as it cooks.

5. Prepare Lime-Infused Yogurt

While the chili simmers, if you're using the lime-infused yogurt, mix the plain yogurt with the grated lime zest in a small bowl. This optional topping adds a refreshing tang that pairs perfectly with the smoky, spicy chili.

6. Serve Chili

After the chili has simmered, taste it and adjust the seasoning if necessary. Spoon the chili into warmed bowls and, if desired, top each serving with a dollop of the lime-infused yogurt. Serve hot and enjoy the rich, smoky flavors of this hearty chili.