Bison Chili

We've had a pack of Bison burger in the freezer for a while and were looking for something to use it with other than hamburgers. This chili turned out very tasty and, surprisingly, NO HEARTBURN afterwards! Is that the fault of the bison meat? Hmmm....
Ingredients:
1 32 ounce can of whole tomatoes
1 32 ounce can of tomato sauce
2 tablespoons chili powder
1/8 teaspoon ground cinnamon (optional)
1 pound ground bison meat (90% lean)
2 tablespoons beef tallow (or your choice of oil for browning meat)
2 teaspoons salt to taste
1 red pepper, diced
3/4 large yellow onion, diced
4 cloves garlic, diced
1 can dark kidney beans, drained
Directions:
1. Over medium high heat in a large skillet, melt beef tallow. Add bison meat, 1 tablespoon of the chili powder, and salt. Stir together and brown the meat. Remove from heat and set aside.
2. Add all the ingredients to the crockpot and cook on high for the first hour. Turn down to low and slow cook for 5-6 hours.
Serve over noodles and garnish with cheese. Add a slice of cornbread and you got yourself a great meal!