BISON & PORK CHILI

INGREDIENTS

• Ground Bison 1lb

• Ground pork 1lb

• 1 can of whole tomatoes

• 1 jar of passata sauce (strained tomatoes)

• Tomato paste

• 1 can of either mixed beans or black beans.

• olive oil

• salt, pepper

• 2 Tbsp chili powder

• 2 Tbsp Cumin powder

• Tbsp Garlic powder

• Tbsp Onion powder

• Tsp Sweet Paprika powder

• 1 Onion chopped

• 4 garlic cloves minced

• 1 chopped bell pepper

• Fresh flat leaf parsley

• Fresh Sage

• Bacon

• splash of red wine or broth

For this chili we used a Dutch oven.

Step 1: Brown the pork and season with salt and pepper. Once cooked drain any excess fat. Remove from pot. Then brown the bison meat. Do not over cook. Then remove. Do same for the bacon.

Step 2: Add olive oil and then the chopped onions, garlic, pepper, splash of red wine to deglaze bottom of the pot and stir until the bottom of the pot is more or less clear. Then add about a cup of water. Stir and add the can of beans. Note strain the beans prior to adding and give them a rinse.

Step 3: Continue to cook down until most of the water has been cooked off. Then add the can of whole tomatoes and the bottle of passata sauce. Add salt to taste. Crush the whole tomatoes with your spatula. Then add the tomato paste. About a table spoon.

Step 4: Season the tomato sauce with the fresh parsley, Fresh sage, Cumin, Chili powder, Onion powder, Paprika, Garlic powder. Let all those ingredients come together for 10 min to 15 min.

Step 5: add all the meats back in. Stir and let simmer on low for couple hours until beans are tender. Stir occasional. Taste as you go. You may want to adjust the salt or chili powder content.

If heat is your game feel free to add Jalapenos, Cayenne powder or anything your like.

Serve with a side of our onion focaccia (See recipe)