Alright y’all, I need your support please! I am an official contestant in the inaugural @fireandsmokesociety Chili Cookoff.

Here Is the link: https://fireandsmokesociety.com/pages...

When you vote you will be in a drawing to win @fireandsmokesociety spices & other goodies!

Here is @laureneritchie & my recipe. Thanks for the help! 🤘🏻🤘🏻

2 tbs olive oil
1lb ground bison
1 yellow onion chopped
1 chopped smoked poblano
1 fire and smoke seasoning packet
1 tbs garlic powder
1 15 oz can petit diced tomatoes
1 8 oz can tomato sauce
2 tbs tomato paste
1 1/2 c beef broth
Salt, pepper, cayenne to taste

To smoke pepper:

1 tbs olive oil, salt, pepper on the poblano. Place whole pepper on grill at 250 degrees for 20 minutes. I used Acadian oak for my smoke flavor. Get the grill around 400 degrees to char it for 6-8 minutes. Place in ziplock or a plate with Saran wrap over it to make it easier to peel. Peel off skin and chop with or without seeds.

Chili:

Heat 1 tbs olive oil in pan on medium Hight heat.

Brown bison.

About halfway through browning, put in onion and sauté.

Once bison is cooked through and onion has softened, put chopped poblano in the mixture, stir, then put in your Fire & Smoke Society Chili package as well as all of the other dry spices and stir until meat and onion are coated.

Next, put in diced tomatoes, tomato paste, and beef broth along with salt, pepper and cayenne to taste.

Bring to boil, take off heat and put on the grill.

Smoke with your favorite wood for 20-25 minutes.

*You can also add a 16oz can of kidney beans, drained & rinsed. You can use any bean of your choice. I personally don’t like beans in my chili.

#fireandsmokechilicookoff #fireandsmokesociety #chili #bison #smoked