Ingredients:
1 small to medium onion or 1/2 large onion, chopped
1 poblano pepper, finely chopped
2 cloves minced garlic
2 tbs tomato paste
1 1/2 tbs chili powder
1 tbs cumin
1 heaping tsp salt
1 lb of force of nature ancestral ground bison
1/2 pound grass fed ground beef (optional but i think its better this way - can also do more bison)
1 can black beans rinsed and soaked for a couple hours (if you don't want beans do 2 lbs meat)
1 28 oz can of crushed tomatoes
1 - 2 cups kettle and fire bone broth
chopped hatch chilis (optional)
salt and pepper
Directions:
Cook bison and ground beef in pan until browned and cooked through. Season your meat with salt and pepper to taste(don't skip this part you don't want unseasoned meat in your chili). Remove from heat and put to the side.
Saute onions and poblano pepper on medium heat in large pot until onions are translucent about 2-3 minutes.
Throw in garlic and cook until fragrant about 30 seconds.
Put in tomato paste, chili powder, cumin, and salt and coat the onions and peppers.
Throw in beans, cooked meat, crushed tomatoes, and 1 cup bone broth (add second if you like more liquid). Add hatch chilis if using.
Bring to a low boil and then reduce heat and cook for 25 to 30 minutes. Taste and season with salt and pepper if needed.
Serve with desired topping. I did greek yogurt, raw chedder, chives, a little red onion and avocado!
Store in glass containers in the fridge. Let cool before putting in the fridge.
Enjoy!