Chorizo Bison Super Pepper Chili

Ingredients 

1 lb Force of Nature Ancestral Bison Blend 

1 pack Olympic Provisions Smoked Chorizo 

1 yellow bell pepper

1 orange bell pepper

1 poblano bell pepper 

1/2 cup white wine

2 tbsp tomato paste

1 tbsp cumin

1 tsp chile powder

1 tbsp  kosher salt

1 tsp black pepper 

2 new mexico chiles, dried 

3 guajillo chiles, dried 

2 tbsp avocado oil 

4 cloves garlic 

2 yellow onions

2 large carrots 

2 stalks celery 

1 12oz jar roasted chopped tomatoes 

1 can green hatch chiles 

3 cups chicken stock 

1 can black beans 

Begin by removing the casing of the smoked chorizo and cooking with the ground bison in a dutch oven on high heat, breaking all the meat into little pieces with a flat wooden knife until crispy. This step takes a few minutes and some elbow grease but it makes all the difference as it craetes a flavorful base. Chop all the fresh veggies into 1/4 inch chunks. Once all the meat is dark brown and so crispy it is sticking to the pan, deglaze with white wine and stir, scraping all the bits off the pan. Reduce to medium heat and add the chopped bell peppers, onions, celery, and carrots, stirring until veggies sweat and are tender. Stir in cumin, chile powder, and tomato paste. 

In a separate pan, toast the dried chiles on high heat until fragrant. Add avocado oil and finely diced garlic, cooking until the garlic starts to turn golden brown. Right as the garlic toasts, add the chicken stock and cover on low heat for 10 minutes, allowing the chiles to rehydrate. Blend until smooth with an immersion blender (or in a blender). Add liquid to the chili. Add green hatch chiles, black beans and the can of roasted tomatoes. Bring everything to a boil, give it a good stir, then simmer covered for 3 hours or more. The longer the better and it will be even better the next day. Serve however you like! I’ll be serving it in a bowl with a dollop of sour cream, a few slices of avocado, a few springs of cilantro, and some crushed siete tortilla chips.