You can never go wrong with a warm bowl of chili, whatever the season may be. Lately, I've been into paleo recipes and this bison and pork chili is one of the recipes I regularly make.
1tablespoonchili powder (chilli powder in British English)
1tablespoonoregano - dried
1tablespooncumin - ground
1tablespoonWorcestershire sauce
1teaspoonpaprika - smoked
28ouncestomato - crushed
1mediumgreen onions (scallions or green shallots) - chopped
Instructions
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.