1 Tablespoon olive oil (and more as needed)

2 lbs of bison steak/roast cut into small pieces and/or extra lean ground bison (it’s nice to use a mixture and if you like a meaty chili by all means use a total of 3 lbs of meat)

4 carrots – peeled and diced 

2 cups peppers – seeded, diced (use green, yellow or orange) 

3 stalks celery – diced 

2 large yellow onions – diced 

2 chipotle peppers in adobo, diced (Tip: I tried 3 in my recipe testing but that quantity overpowered the dish. Stick with 2 for balanced flavour.)

2 Tablespoons garlic paste

2 heaping Tablespoons (TexMex) chili powder 

1 Tablespoons ground cumin 

1 teaspoon oregano 

1 teaspoon Mexican cinnamon (aka – True Sri Lankan Cinnamon)

2 ripe tomatoes – chopped 

1 can (19 ounces-540 ml) red kidney beans 

1 can (19 ounces-540 ml) pinto beans 

1 can (19 ounces-540 ml) black beans 

1 package frozen chopped spinach

2 cans (28 ounces-796 ml) whole tomatoes

¼ cup tomato paste 

1 cup fresh Italian parsley – chopped or 2 Tablespoons dried 

1 cup packed fresh cilantro leaves – chopped 

½ cup fresh chopped basil – or 1 Tablespoon dried 

4 cups V8 juice – low sodium 

1½ teaspoons sea salt – or to taste 

1½ teaspoons freshly ground black pepper – or to taste 

¼ cup molasses, depending on sweetness desired 

1½ Tablespoons hot sauce 

¼ cup lime juice 

For the Toppings:

Sour cream

Guacamole

Grated cheese

Lime slices

Cilantro leaves