Chris' Four Bean Chili

Directions

1. Get your filthiest campfire-scorched Dutch oven over the fire the best you can situate it. Brown the bison. Add the diced onion and spices, sautee until soft. Add tomatoes and broth and bring to a simmer for 40 minutes. Add beans and cook another 30 minutes.
2. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
3. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
4. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves.
5. The fries should be just about done, if not already done, at this point. Season fries with rosemary, lemon zest and salt to taste. Pour yourself a nice Porter or Stout beer (or both – no one's judging) and enjoy... Oh, and don't forget to dip those fries in the aioli
6. Note: Like most chilis, this version tastes even better the next day.