In a large soup pot of Dutch oven, brown together the ground beef and ground bison in the olive oil. Once browned, remove browned meat from the cooking pot and set aside.
In the same cooking pot, sautthe onion, garlic, celery, green bell pepper, and jalapeno chile pepper until almost soft.
Add the roasted Anaheim chile peppers, stirring to combine.
Return the browned meat (ground beef and ground bison) to the pot.
Add diced tomatoes, tomato sauce, kidney beans, Chipotle chili powder, and Grandma's chili powder. Simmer on very low for approximately 90 minutes, stirring and checking to make sure the chili does not dry out or stick to the bottom of the pan. Add a little water or beef broth, if needed. Taste and adjust seasonings to your liking. Add salt and pepper to taste.
* NOTE: This recipe can be made with 1 1/2 cups dried Poquito or dried kidney beans cooked until almost done. Then add to the chili with a little of the cooking liquid. Poquitos beans are small, pinkish-brown beans indigenous to the Santa Ynez region or California.
** Substitute chili powder of your choice.
Spicy Chili with Peppers Recipe: https://whatscookingamerica.net/KarenCalanchini/SpicyChile.htm