I made this paleo bison and pork chili last night, inspired by my dad’s chili he showcased last weekend while I was visiting home. I am a huge bell pepper lover, so of course, I may be a little biased about my chili.
However, I was so excited about it that I felt the need to share it with you all. I cannot wait for leftovers today! Disclaimer: This is not the spiciest chili in the world. If you love the meaty type of chili, this is definitely for you as it is packed with two kinds of savoury meat you will enjoy.
Filling Paleo Bison and Pork Chili Recipe
- 2 teaspoons coconut oil
- 1 pound ground bison
- ½ pound ground pork
- 1 cup yellow onion chopped
- 1 cup red bell pepper chopped
- 1 cup green bell pepper chopped
- 4 cloves garlic minced
- 1 tablespoon chilli powder
- 1 tablespoon oregano dried
- 1 tablespoon cumin ground
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika smoked
- 28 ounces tomato crushed
- 1 medium green onion chopped
- Heat the coconut oil in a large pot. Add the yellow onion and bell pepper mixture, cooking for about 5 to 7 minutes over medium heat.
- While the onion and bell pepper are tenderizing, place the ground bison and ground pork over medium heat in a large pan.
- The meat will release juice to cook in as time passes; the pan does not need to be coated with anything. Once the bell pepper and onion are cooked, add the minced garlic. Once the garlic becomes fragrant and the bison and pork mixture has become a 75/25 brown/pink ratio, mix the meat into the pot holding the onion and bell pepper.
- Add the chilli powder, dried oregano, ground cumin, smoked paprika, and Worcestershire sauce. Stir the spices in for about two minutes.
- Mix in the canned crushed tomato, cover, and occasionally stir for 10 to 15 minutes. Add sea salt and fresh ground pepper to liking. The whole recipe (starting with chopping and food prep) took a little over an hour, including clean-up.