Add onions, peppers, and garlic and sauté for 5 minutes, add spices, add canned tomatoes, chili and tomato paste, and chicken stock. Add in beef and simmer covered very low for 1 hour.

Puree until smooth. Set aside. Heat a large stockpot over medium-high. Add the bison and pork and cook until starting to brown, about 7 to 8 minutes. Add the pumpkin mixture and the broth, then ...

Puree until smooth. Set aside. Heat a large stockpot over medium-high. Add the bison and pork and cook until starting to brown, about 7 to 8 minutes. Add the pumpkin mixture and the broth, then ...

Bring to a simmer, then partially cover the pot to prevent splattering but allow steam to escape. Simmer for 45 minutes. Season with salt and pepper. Per serving (values are rounded to the nearest ...

I used ground bison and finely chopped boneless pork ribs, but any blend of lean meats could be used, including ground turkey or beef and chopped steak. Pureeing the onions and red peppers may ...

1/4teaspoon chili powder Salt and ground black pepper In a blender or food processor, combine the onions, roasted red peppers, pumpkin and tomato paste. Puree until smooth. Set aside.

2 medium yellow onions, quartered 16-ounce jar roasted red peppers, drained 15-ounce can pumpkin puree 6-ounce can tomato paste 2 pounds ground bison 1 pound boneless pork ribs, roughly chopped 2 ...