Bison Beef Chili

This ended up being the best chili I have ever made. A little spice, but yet not too much. We added shredded cheddar and pepper jack on top...along with chopped green onions and a dollop of sour cream. All of it...adorned with a corn bread muffin. You guys know I don't really measure. I have a basic measurement to start and then just gradually add until it meets my flavor expectations.

Ingredients

• 2 tablespoons of garlic oil

• 1 medium yellow or white onion -diced

• 1 pound of ground bison

• 1 pound 90% lean ground beef

• 6 cloves of garlic minced

• 2 1/2 tablespoons chili powder

• 2 tablespoons ground cumin

• 2 tablespoons maple syrup

• 1 tablespoon cinnamon

• 2 tablespoons granulated sugar

• 3 tablespoons of tomato paste

• 1 large can of diced tomatoes

• 3 cups of beef broth

• 2 chopped jalapeños

• 2 chopped banana peppers

• 1 tablespoon garlic powder

• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1 can of drained kidney beans

• 1 can of drained pinto beans

• 1/4 teaspoon ground cayenne pepper

• 1 (16 oz.) can red kidney beans, drained and rinsed

Instructions

• Add the garlic oil into a large pot....and then add the onion and garlic and cook for about 4 mins. Stirring so it becomes translucent and doesn't burn.

• Then add the chopped peppers

• Then add the bison and ground beef...breaking it apart with a wooden spoon. Cook for until the beef is browned.

• Continue to stir this.

• Then add the beef broth and the tomato paste.

• Add the diced tomatoes

• Add all the spices...chili powder, I also used chili spice pack from Kinder's Spices, cumin, garlic powder, buttery steakhouse spice, brown sugar rub spice, salt, pepper, and optional cayenne. Stir until well combined.

• Finally...dump-in the beans!

• Bring the liquid to a low boil. Then, reduce the heat and simmer...for at least a half hour...but the longer...the better!