3 Pounds ground bison
3 Fresh poblano peppers
2 Medium onions
3 10-oz Cans Rotel diced tomatoes
4.5 Tablespoons New Mexico chile powder
1.5 Teaspoons ground comino (cumin seed)
1.5 Teaspoons paprika
Three cloves garlic
1 Fresh lime

Brown the bison meat. 
Bison is lean and clumpy, so add a little oil and break it up as you brown it. 
Add finely chopped onions and garlic. 
When onions are clear, add tomatoes and spices. 
Add water to barely cover, and simmer until meat is tender. 
Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.

Ruff Justice