Serves: Serves 8

• 1 12 ounce bottle Shiner Bock
• 2 pounds ground bison
• 6 cloves garlic, minced
• 2 large onions, diced
• 1 28 ounce can crushed fire-roasted tomatoes
• 1/2 cup chopped fresh cilantro
• 1/4 cup New Mexico chile powder
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 4 teaspoons minced canned chipotles in adobo
• 1 tablespoon ground cumin
• 1 1/2 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• fresh-ground black pepper, to taste

Instructions:

• Heat 1 tablespoon olive oil in a heavy Dutch oven on medium-high heat until simmering. Add bison; cook about 5 minutes or until no pink remains, roughly breaking up the meat with a wooden spoon.
• Remove meat with a slotted spoon to a small bowl. Season with 1 teaspoon kosher salt and a few grinds of black pepper. Set aside
• Drain liquid from pot, and add remaining olive oil. Add onion and saute over medium heat until translucent and soft but not browned, about 6 to 8 minutes. Add garlic; saute 1 minute more. Add chile powder, cumin, oregano and cinnamon, and cook gently, 1 to 2 minutes.
• Pour in beer, and let cook down a few minutes, stirring. Add tomatoes, honey, chipotles and remaining salt, and return bison to pot. Cook at a lazy simmer, 45 minutes.
• Let chili cool completely, then refrigerate overnight. Reheat over low heat, and stir in lime juice and cilantro just before serving.
• Spoon chili into bowls, and top with your favorite fixings.

Suggested Toppings:
sharp cheddar cheese, shredded
sour cream
red onion, minced
scallions, chopped
Haas avocado, diced
jalapenos, sliced
fresh cilantro, chopped
roasted pumpkin seeds