Bison Bacon Chili

6 oz uncured bacon
1 lb grass fed bison
½ onion diced
2 large carrots
1 bell pepper
2 T chili powder
½ T cumin
½ T paprika
1 tsp oregano
1 tsp dried parsley
sea salt and pepper to taste
15 oz can tomato sauce (no sugar added)
15 oz can diced tomatoes
½ cup GF chicken broth

Heat pot to medium high and add chopped bacon. Stir occasionally until crispy. Remove with slotted spoon onto paper towels.

Add chopped onion, carrots, bell pepper, and jalapeno to bacon fat; cook for 7 minutes.

Add bison to veggies and break apart. Cook for 10 minutes.

Add spices and garlic and mix well, add broth, tomatoes, and sauce and stir. Bring to boil. Reduce heat and simmer for 15-20 minutes.

When ready to serve, stir in 3/4 of cooked bacon. Garnish with remaining bacon, chopped avocado and cilantro (optional).