Prep the onion, garlic, and bell pepper. Using a cutting board and knife, chop the onion, dice the bell pepper, and mince the garlic. Use this as an opportunity to talk about the anatomy of a pepper, including the stem, calyx, seeds, and locules. Compare pepper varieties and the heat associated with each one.

Gather the ingredients and head to the stove. Don't forget the cookbook. Lots of great opportunities for learning between recipe steps, including sections on bison.

Turn on the stove on medium heat and add oil.

When the dutch oven and oil are hot, add the onion, garlic, bell pepper, thyme, and bay leaf. This is a good time to talk about the plan for the thyme sprigs (if you used them) and bay leaf.

Stir it all together with a spoon. Sauté for 5 minutes or until the mixture is soft.

Add the bison, salt, and pepper to the dutch oven. Use a wooden spoon to break it up and sear the meat. Cook for 8 minutes. Wash your hands.

Using measuring spoons as needed, add tomato paste, cumin, coriander, paprika, cayenne, and diced tomatoes. The tomato paste should brown but not burn. Deglaze the bottom of the dutch oven with the juice of the diced tomatoes. In other words, the juice can free up the pieces of food stuck to the bottom of the dutch oven

To make the chocolate chili, add the kidney beans and stock to the dutch oven. If you use a 1 or 2 cup measuring cup as we do, this is a great opportunity for math in practical life. The child works through adding a total of 3 cups of stock to the pot.

Turn the heat up to a boil. Boil for 5 minutes and then reduce heat to low. Be sure to turn the heat down before the beans lose their shape.

Add chocolate and let simmer uncovered until the chili reduces to a stew consistency. Give the chocolate chili a good stir occasionally.

Turn off the stove. Remove the thyme and bay leaf. Enjoy!