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+ servings
A small cup of chili.


Course Main Dish
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 6 people
Author Marissa


  • ½ large sweet onion chopped
  • 1 large leek washed thoroughly and chopped (white parts only)
  • 1 shallot finely chopped
  • 4 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 tablespoon ghee or grass fed butter
  • 1 lb grass fed ground beef
  • 1 lb ground bison
  • ¼ cup tomato paste ½ 6 oz can
  • 2 serrano peppers seeded and finely chopped
  • 2 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons kosher salt or to taste
  • ¾ teaspoon oregano
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 cinnamon stick
  • freshly ground black pepper
  • 1 28 oz can whole peeled tomatoes chopped down in a food processor (or can of crushed tomatoes)


  • In a large pot or dutch oven, heat oil and ghee over medium-high heat. Add in the onions, leeks, and shallots. Cook for 5-7 minutes, until the alliums are soft and translucent.
  • Add in the garlic and saute for one minute.
  • Add in the bison and beef. Cook until browned.
  • Add the tomato paste. Stir for about 2-3 minutes, allowing the paste to cook.
  • Add in the serranos, spices, salt, pepper, and cinnamon stick. Stir to blend all the ingredients together. Add in the tomatoes.
  • Let come to a boil, then simmer on low for two hours, uncovered. Stir occasionally.


1. Add more serranos if you like your chili nice and hot! Adding two gives a little heat.
2. Chili usually tastes best the next day because all the spices have had a chance to settle.
3. Go nuts and add some toppings to the chili before eating. I highly recommend topping it with whole fat Greek yogurt.
4. If you don't have any cinnamon sticks handy, one stick equals to ½ teaspoon cinnamon.