Smokey bison chili

By: Patti Bohaty

Servings: 6 large bowls

Ingredients:
1 T coconut oil
1 lb. ground grass-fed beef
1 lb. ground bison
1 medium onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
½ t garlic salt
1 T ground cumin
1 t ground ancho chili pepper
½ t smoked Spanish paprika
½ t cinnamon
½ can organic tomato paste
1 14 oz. can Muir Glen organic diced roasted tomatoes
Chipotle tabasco (optional)

Instructions: In a large skillet, melt oil and brown beef and bison over high heat.  Add spices, stir, lower heat to medium and cover.  Dice onion and add to skillet.  Sweat onions for 5 minutes then add carrots and celery.  Cook over medium for 5 minutes.  Add tomato paste and diced tomatoes.  Add about 1 cup of water, or more, depending on how thick you like your chili.  Stir well to incorporate all ingredients.  Simmer for 20 more minutes.  Add a few dashes of tabasco and serve.

Notes: This is easy, quick, filling, and delicious.  It tastes even better the next day as leftovers.

Squatchy

Christopher Williams (a.k.a. Squatchy) is a paleo aficionado, educator, personal trainer, wellness coach, and hobbyist chef. He also works as part of the Robb Wolf team.