Bison and Black Bean Chili



2 lb. bison stew meat, cubed
1 Tbsp. grapeseed oil
1 1/2 cups diced onion
8 cloves garlic, minced
1/2 cup chili powder
2 Tbsp. ground cumin
1 cup tomato puree
3/4 tsp cayenne
1/2 tsp. salt
1 cup coffee
3 cups beef stock
2 cups cooked black beans, drained and rinsed
Shredded cheddar cheese
Pico de Gallo



Pat the meat dry with paper towels, then brown in batches in a heavy skillet using the grapeseed oil. Transfer meat to a large soup pot. Add the onion and garlic on the final go round.

In the pot, add the seasonings and cook for 2-3 minutes, stirring. Add tomato puree and stir for an additional minute. Add the coffee and beef stock and simmer, occasionally skimming until the meat is very tender - about 2 hours. Correct seasoning; add beans.

Serve hot, topped with cheddar, pico de gallo and tostados.