*add extra chicken stock to achieve desired thickness
Instructions
In large saucepan, heat olive oil over medium-high heat. Add the bison and season with salt and pepper. Cook, stirring occasionally, to brown the meat, 3-5 minutes.
In the slow cooker layer onions and garlic.
Remove the bison from the saucepan and drain extra fat.
Layer bison on top of vegetables in the slow cooker.
Add tomatoes, beans, chicken stock and all herbs and spices, except fresh oregano.
Cover and let cook for 2-3 hours.
After cooking time is done, set slow cooker to warm until ready to serve.
Stir in fresh oregano just before serving.
Recipe by Bon Vivant at http://bonvivantdc.com/slow-cooker-bison-chili-valpolicella-amarone/