Chili Cheese Pasta

In a large pot or Dutch oven over medium heat, add olive oil. Sauté the diced poblano peppers and onion with a pinch of salt until softened and lightly browned, about 5-7 minutes.

Add the tomato paste, minced garlic, and minced chipotle peppers. Cook, stirring constantly, for about 5 minutes until fragrant and the tomato paste has darkened.

Add the ground beef or bison to the pot. Break it up with a spoon and cook until fully browned.

Stir in the chili seasonings: coarse salt, chili powder, onion powder, cumin, optional spicy curry powder, and smoked paprika. Cook for 1 minute until fragrant.

Add the fire-roasted tomatoes, pinto beans, lentils, and chopped cilantro stems. Stir everything together to combine.

Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

Taste the chili base and adjust seasonings to your liking.

Pour in the beef bone broth, water, and soy sauce. Stir to combine.

Add the whole wheat pasta and 2 teaspoons of coarse salt to the pot. Stir well to ensure the pasta is submerged.

Bring to a simmer, then cover the pot, reduce heat to low, and cook for about 20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

Remove the lid and let the pasta simmer uncovered for another 5 minutes to allow the sauce to thicken.

Turn off the heat. Stir in the shredded sharp cheddar, Greek yogurt, and chopped cilantro leaves until the cheese is melted and the sauce is creamy.

Serve immediately, with an optional dollop of Greek yogurt or sour cream on top.