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Paleo Bison Chili with Charred Poblano Peppers

Paleo bison chili with charred poblano peppers combines browned bison, fire-charred peppers, and tomatoes in a Dutch oven. It simmers uncovered until thick and rests before serving for a hearty, bean-free bowl.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Steaming and resting 20 minutes
Total Time 1 hour 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 poblano peppers large
  • 1 tbsp avocado oil
  • 2 lb ground bison
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium beef broth
  • 1.5 tsp kosher salt

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

  1. Set an oven rack 4 to 6 inches from the broiler.
  2. Preheat the broiler to high.
  3. Place the whole poblanos on a foil-lined rimmed baking sheet and broil, turning every 2 to 3 minutes, until blistered and charred in spots, 8 to 12 minutes.
  4. Transfer the peppers to a bowl, cover, and let them steam for 10 minutes.
  5. Peel the peppers, remove the stems and seeds, and dice them.
  6. Heat the avocado oil in a 6-quart Dutch oven over medium-high heat.
  7. Add the ground bison and cook, breaking it up, until browned and it reaches 160°F, 8 to 10 minutes.
  8. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
  9. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and black pepper; cook for 1 minute.
  10. Add the crushed tomatoes, beef broth, diced poblanos, and salt, then bring to a boil.
  11. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened, 35 to 45 minutes.
  12. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For easier peeling, let the covered peppers steam for the full 10 minutes. Refrigerate leftovers for up to 4 days; this chili freezes well. Ground beef can replace the bison if desired.