- 1 lb ground bison
- 1 lb ground venison
- 1 lb ground wild boar
- 3 slices of bacon
- 1 onion, chopped
- 4 cloves of garlic
- 2 bell peppers, cored and chopped
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground chipotle pepper
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp salt, or to taste
- 1 tsp chili flakes
- 2 cups tomato purée
- 1 6-oz can tomato paste
- 2 cups bone broth
- 1/2 cup strong black coffee (optional)
- 2 tsp fish sauce (optional)
- In a large dry skillet over medium-high heat, cook the bacon until browned and crispy. Transfer to a plate to cool, and empty the fat from the skillet but reserve for later use.
- Brown the bison, venison, and wild boar briefly on each side. Transfer out of the skillet after the meat has a nicely seared brown color but before it has cooked fully. While the meat browns, load the onions, garlic, bell peppers, and bacon into a food processor and pulse until finely shredded. If you prefer a chunkier chili, chop the vegetables by hand into ½” pieces.
- When the meat is finished, saute the bacon and vegetable mixture in the skillet until very soft. While it cooks, heat 1 tablespoon of the reserved bacon fat in a large stew pot over medium heat. Add the chili powder, cumin, chipotle powder, oregano, paprika, salt, and chili flakes. Cook until fragrant, then stir in the meat, vegetable mixture, pureed tomatoes, tomato paste, coffee, broth, and fish sauce.
- Combine thoroughly, allow to simmer for 10 minutes until the flavors meld, then serve warm with sliced jalapeños, cilantro, and shaved red onion if desired.
I used salted broth in my version, if your broth is unsalted you may need to increase the salt to two teaspoons.