2 lbs ground Grass-fed Bison
1 Tbsp Adobo Seasoning
1 Tbsp Duck Fat
1 Sweet Onion
3 cloves Garlic
3 Carrots
1 Green Pepper
½ cup Water
1 cup Beef Stock
26 oz Crushed Tomatoes
1 Tbsp Chili Powder
1 Tbsp Arrowroot Powder
1 Tbsp ground Chipotle Pepper
1 ½ tsp Cumin
Sea Salt and Black Pepper (to taste)
10 Basil Leaves

Peel and dice the carrots, onions, garlic, and green pepper, keeping them separated.
Heat the oil in a large stockpot over medium-high heat (~7). Add the carrots and sauté about 2 minutes.

Then add the onions. Stir until golden brown (caramelized). Once golden, add the green peppers, garlic, arrowroot powder, chili powder, chipotle pepper, and cumin. Stir until incorporated.

Lightly season the meat with a little Adobo Seasoning.

Then add it to the vegetables and stir, cooking
until no longer pink. Once cooked, add the tomatoes, water, and beef stock. Stir to incorporate.

Season with sea salt and black pepper. Turn down the heat to medium-low (~3).
Technically, the chili is done, but we like to let it simmer on medium-low for a while.

You can cover the
pot or leave it uncovered, but the longer you let it sit, the more the flavors will mingle. Maybe 10
minutes before serving, add the chopped basil leaves and stir in, reserving some basil for garnish.
Serves 4