Bison Chili with Roasted Poblanos

Cooler temps call for the perfect pot of chili!
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Ground bison
2-3 poblanos*
1 cup cooked black beans
1 yellow onion, chopped
1-2 bell peppers, chopped
2 tbsp cornmeal

Other Ingredients
28oz can chopped tomatoes
1 can pinto beans
12oz beer (I used Civil Life Brown)
3 garlic cloves, minced
2tbsp chili powder
1 1/2tsp cumin
1 tsp dried minced onion
2tbsp fish sauce or 1 tsp Worcestershire
Salt and pepper to taste
*roasting the poblanos: roast whole peppers in an air fryer for 8-10 minutes, checking every few minutes and flipping peppers. When the skin is black and uniform, remove and place in a bowl. Cover with a plate or plastic wrap. Set aside till cool. Peel and remove seeds. Chop.
Heat a large Dutch oven and brown bison. Add chopped onion and poblanos. Sauté a few minutes. Add the rest of the ingredients but the cornmeal. Bring to a boil and let it low boil for 5 minutes. Add cornmeal and turn heat down to simmer. Cover and let simmer for 30 minutes.
Serve with oyster crackers.
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