Everyone’s Chili Recipe is the best. It’s one of those recipes that lends itself to memories, family inheritance, and a strong sense of pride. That being said, this Chili is the best. I began attempting Chili when I was doing the Whole 30 Diet way back in who cares when. That particular recipe was good but it included a lot of Sweet Potatoes and had no Cheese toppings or Sour Cream added afterwards; But it did have a lot of Veggies, which I loved. I then made some Chili with chunks of Beef and barely any Veggies, some Pulled Pork variants, Anthony Bourdain’s, Colorado Style Chili, and others but honestly, the best Chili is just simple. The best Chili is simple and delicious and filled with Meat, Onions, Peppers, more Peppers, and lots of Spices. Then I discovered my love of Bison meat which sent this recipe into new heights of delicious and after a decade of tweaking recipes, this is the one I decided was damn delicious enough to add to a book of recipes. I use a really large cast iron dutch oven with a lid.

As all Chili recipes do, this one makes a ton so either half it or freeze half if you’re not cooking for an entire village.

• 1 1/2 Lb Ground Bison

• 4 oz Chorizo (I like Spanish Style)

• 3/4 Yellow Onion diced

• 1 Red Bell Pepper diced

• 2/3 Green Bell Pepper diced

• 5 Jalapeños diced

• 2 Fresno Peppers diced

• 1 Anaheim Pepper diced

• ~2 Adobo Chiles & its Sauce

• 8 oz Flame Roasted Hatch Green Chiles

• 3 Cloves Garlic diced

• 2 Cans Red Kidney Beans drained

• 1 Can Black Beans drained

• 1 Jar 2 oz Pimiento Peppers

• 1 Can 8 oz Tomato Sauce

• 1 Can Fire Roasted Diced Tomatoes

• 1/2 Cup Negro Modelo Beer (Optional)

• 1 Cup Beef Broth

• Shakes Liquid Smoke

• 2 Tsp Smoked Paprika

• 1 Tsp Cumin

• 1 1/2 Tbs Chili Powder

• 1 Tbs Ancho Chili Powder

• Shakes Cayenne

• Shakes Hot Sauce

• Butter

1. Meat first! Throw in the Butter and turn up the heat to medium. When the iron’s hot, place in the Ground Bison and the Chorizo and cook it until browned and done. Make sure you stir frequently. Once the Meat’s done, place it on a paper towel lined plate or bowl.

2. If there’s not a lot of grease in the skillet, heat some more Butter and toss in the Onion, all the diced Peppers, and the Green Chiles. When they’re almost done, throw in the Garlic.

3. At this point, I toss in the Tomatoes, Tomato Sauce, Pimiento Peppers, Beans, Beer, Broth, and Liquid Smoke. Stir all those Peppers and Onions and Garlic around with the Beans and Tomatoes.

4. Add the Meat back into the Skillet now.

5. It’s now time to add the Spices; the Paprika, Cumin, Chili Powders, and any other Spices you want to add. You can also drop in a few shakes of Hot Sauce depending on the level of spice you desire. I like a smoky one.

6. The heat should still be on medium right now and you should continue to stir every now and then. Once it starts to simmer and bubble though, turn the heat down to low and put a lid on it. Stir it every now and then for the next 30 minutes, replacing the lid.

7. After 30 minutes, take the lid off and let it simmer down to your desired level of thickness and liquidness.

8. Now you’re done! Serve it with some extra Frank’s, some Jalapeño slices, Sour Cream dollops, and definitely some Cheese!