I am just going to come out and say it... this is some thick ass sauce right here y'all! This sauce is nowhere near being skimpy and naked. We got it all going on over here with grass-fed ground beef, ground Italian sausage, three colors of bell peppers, oodles of minced garlic, half an onion, and a whole lot of basil and oregano! How does that sound? Keep reading to find out how I made this set-it-and-forget-it sauce.
I have only had bison once in my life and it was a stew that I created. My little family of 3 was so pleased with it so I decided that this week I would purchase a package of organic ground bison from Kroger and create a chili with it. I also wanted this chili to be paleo so there are no beans in this chili and it is gluten-free as well. One of the highlights is that is does have three colors of bell peppers in it: red, orange, and yellow. I love a chili that is chockful of peppers! My chili just has to have peppers in it. I also had a chili seasoning packet from Spice Miser and I decided I would give that a whirl this week too. Spice Miser never disappoints. I picked up that spice packet on my last trip to Eastern Market.
It seems a bit early in the year still for chili but temps are cooling down a bit here in Michigan and I so ready to make my first batch on Sunday night. This version that I created was totally paleo (gluten-free) and this time around to keep it paleo I avoided kidney beans, which I usually do love to use in my chili. I also usually use ground beef and I switched it up and went for a lean ground turkey. The added turmeric was a nice touch as well. My husband and I reveled in this bowl of comforting chili. There is just something so comforting about eating chili. It is always satisfying and it is also so simple to make!