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Spicy Bison Chili

Time
Cook Time: 1 hour
Servings 4
Description

I love a hearty chili on a cold day. Chili is a great vehicle for vegetables and different types of meats, particularly organ meats. An ancestral blend that already has ground organ meats in it, is an easy swap in this recipe.

Ingredients
  • 1 tablespoon bacon fat or avocado oil
  • 8 ounces spicy pork sausage, casings removed
  • 1 large onion, chopped (about 2 ½ cups)
  • 1 large jalepeño, seeds removed, minced (about ⅓ cup)
  • 2 large ribs celery, diced (about ¾ cup)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • Fine sea salt and freshly ground black pepper
  • 3 garlic cloves, minced (1 Tablespoon)
  • 1 1/2 pounds ground bison (ancestral blend or regular)
  • 1 tablespoon chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon Pluck seasoning
  • 1 1/2 teaspoons ground cumin
  • 1/4 ground cinnamon
  • 115 ounces can fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos
  • 1 cup beef or chicken bone broth
  • 1 tablespoon lime juice or cider vinegar
  • 1/4 honey (optional)
  • Toppings: Diced avocado, shredded chedda, sour cream, diced radishes, cilantro, or other toppings (optional)
Instructions
  1. Step 1

    Melt the bacon fat in a large Dutch oven over medium heat. Add the sausage and cook for 5 to 7 minutes, breaking it up with a wooden spoon and stirring, until the sausage is cooked through and golden in spots and the fat has rendered. Add the onion, jalapeño, celery, and bell pepper. Sprinkle with salt and pepper and cook for 6 to 8 minutes, stirring, until tender. Add the garlic; sauté for about 1 minute, until fragrant.

  2. Step 2

    Add the bison. Season generously with salt and pepper and cook for 6 to 8 minutes, breaking up the meat and stirring with a wooden spoon, until cooked through. Add the chili powder, oregano, cumin, Pluck, and cinnamon; cook for 1 to 2 minutes, stirring, until the spices are well incorporated and fragrant.

  3. Step 3

    Add the tomatoes, tomato paste, coconut aminos, and broth; cook stirring and pulling up browned bits off the bottom of the pot. Bring just to a light boil, then reduce the heat to low and bring to a simmer. Cover and simmer for 30 minutes.

  4. Step 4

    Stir the lime juice and optional honey into the chili. Taste and season with salt, pepper and more Pluck, if desired. Serve with the toppings, if desired, or let cool, cover, and refrigerate to serve later. Rewarm on the stove over medium-low heat.