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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pepper | ANCHO or chipotle, dried | 1 | cup (8 fl oz) | water, boiling | 1 1/2 | teaspoon | coconut oil | 1 | cup, chopped | Onion, yellow | 1 | cup, chopped | Peppers, red | 4 | cloves | garlic minced | 1 | pound | beef stew meat, cut into 1 inch cubes | 8 | ounces | chorizo | 1 | tablespoon | chili powder | 1 | tablespoon | Spices, ground cumin | 1 | teaspoon | oregano | 1/2 | tablespoon | sauce,worcestershire | 28 | ounces | tomatoes crushed (28 oz can) | 1 1/2 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | 1.Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince. | | 2 | 2.Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute. | | 3 | 3.Stir beef and chorizo into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes. | | 4 | 4.In a crock pot, stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. 4 hours on high, stir every hour or so. Reduce heat to low, and simmer until flavors are blended. |
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