Servings: 0
Equipment
Ingredients
- 1.25 Lb lean ground beef
- 1.25 lbs ground bison
- 1 Tbsp olive oil
- 2 yellow onions diced
- 2 Tbsp tomato paste
- 1 red bell pepper diced
- 2 jalapenos seeds removed and diced
- 4 oz green chiles
- 2 chipotle pepper + 1 tsp adobo sauce diced
- 8 Oz tomato sauce
- 1 tbsp chili powder
- 1 Tbsp cumin
- 2 14 oz cans fire-roasted diced tomatoes
- 32 oz beef stock
- 1/2 Tsp each salt + pepper
Instructions
- Add in 1 Tbsp olive oil to a dutch oven or large pot over medium heat.
- Cook the ground beef and bison until brown, then remove and set aside.
- Add in your onions and cook for 2-3 minutes. Then add in the tomato paste and cook another 2-3 minutes until onions are soft and tomato paste has darkened some.
- Next, mix in your red bell pepper, jalapeños and allow to cook for another 1-2 minutes.
- Add the tomato paste, green chiles, and Adobo Chipotle peppers and stir to combine.
- Toss in both cans of Fire-Roasted diced tomatoes, Chili Powder, Cumin Powder, and salt + pepper to taste.
- Add back in the cooked ground meat and stir to fully combine and then pour in the beef stock.
- Bring to a boil and then cover and reduce heat to medium-low and simmer for 2-3 hours stirring occasionally.
- Add in your toppings such as sour cream, green onions, crushed tortilla chips, cheese of choice, etc.
Notes
Storage: Put any leftovers in an air-tight food safe container and store in fridge for up to 3 days. Reheat in the microwave until warm throughout.
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