Mince the garlic and combine with some smoked sea salt until it's the consistency of a paste. Mix by hand with the ground bison, and slowly blend in the chili powder, one half tablespoon at a time. Saute until just cooked through and still juicy, you'll probably have to do it a pound at a time.
Meanwhile, add the tomatoes and beans to a large pot and start to simmer. Add the meat as it browns, do not drain the fat as bison is very lean. As that is cooking, dice the pepper, onion, finely chop the jalapeno, and add them to the pot along with the corn and can/bottle of beer. I prefer a Uinta Cutthroat or Squatters Full Suspension (both Utah local Pale Ales) for some good body.
Once the pot is full, bring it to a rolling boil, reduce to a simmer on medium-high and cook for several hours. Salt with the smoked sea salt to taste.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 170 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 79.4mg||24 %|
|Sodium 255.4mg||9 %|
|Potassium 675mg||18 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 8.7g|
|Protein 25g||36 %|
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Calories per serving: 330
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