BISON CHILE a WINNER FOR THE WINNING BISON TEAM, THEY WON IN FRISCO TEXAS TODAY, YEAAAAA
This is the BEST....from the mouths of my work family!
INGREDIENTS:
6 diced fresh carrots chopped into 1/4 inch sizes
2 small or one large onion chopped coarsely
4 stalks of celery chopped, include the tops
1 dozen small red, orange yellow peppers chopped coarsely
12 garlic cloves minimum
4 pints of canned Heritage tomatoes from your brother
6 Tbsp of Maple Syrup or more to taste
2 1/2 lbs ground bison
4 Tbsp EVOO
SPICES (can use more to taste): 4 Tbsp Chili Powder, 2 Tbsp ground cumin, 2 Tbsp oregano, 2 Tbsp basil, 2 tsp red pepper flakes (you can premix this and use half for the sauteed vegetables and half for the meat).
BEANS: precooked or not, two options: 4 16 ounce cans of different type of mixed beans or a 1/3 cup each of 7 of your favorite dried beans (for instance: red, navy, pinto, small red, green lentil, orange lentil, black)
TOPPINGS: freshly chopped onions, cheddar cheese shredded, sour cream, chips, avocado, cilantro.
This is the BEST....from the mouths of my work family!
INGREDIENTS:
6 diced fresh carrots chopped into 1/4 inch sizes
2 small or one large onion chopped coarsely
4 stalks of celery chopped, include the tops
1 dozen small red, orange yellow peppers chopped coarsely
12 garlic cloves minimum
4 pints of canned Heritage tomatoes from your brother
6 Tbsp of Maple Syrup or more to taste
2 1/2 lbs ground bison
4 Tbsp EVOO
SPICES (can use more to taste): 4 Tbsp Chili Powder, 2 Tbsp ground cumin, 2 Tbsp oregano, 2 Tbsp basil, 2 tsp red pepper flakes (you can premix this and use half for the sauteed vegetables and half for the meat).
BEANS: precooked or not, two options: 4 16 ounce cans of different type of mixed beans or a 1/3 cup each of 7 of your favorite dried beans (for instance: red, navy, pinto, small red, green lentil, orange lentil, black)
TOPPINGS: freshly chopped onions, cheddar cheese shredded, sour cream, chips, avocado, cilantro.
VEGETABLES:
Sautee in 2 Tbsp EVOO: onions, 6 garlic cloves, carrots until carrots are soft, then celery and finally add 2/3 of the peppers, after the garlic is soft mince the cloves in the pan.
Sautee in 2 Tbsp EVOO: onions, 6 garlic cloves, carrots until carrots are soft, then celery and finally add 2/3 of the peppers, after the garlic is soft mince the cloves in the pan.
Powdered Ingredients: Add 2 Tbsp Chili Powder, 1 Tbsp cumin, 1 Tbsp oregano, 1 Tbsp basil, and some red pepper flakes. Toss to mix vegetables and powder all together.
Set aside.
MEAT AND TOMATOES:
Sautee ground Bison until cooked thoroughly, add 6 cloves of garlic, and 1/3 of the peppers, cook until garlic is soft then mince the cloves in the pan, then the same amount of powdered ingredients as above. Keep adding garlic, etc, and making the pieces of buffalo small enough so there is no gamey taste to it.
Sautee ground Bison until cooked thoroughly, add 6 cloves of garlic, and 1/3 of the peppers, cook until garlic is soft then mince the cloves in the pan, then the same amount of powdered ingredients as above. Keep adding garlic, etc, and making the pieces of buffalo small enough so there is no gamey taste to it.
Add tomato stuff: 4 pints of canned tomatoes. Add 2 Tbsp Maple Syrup
Set aside.
BEANS:
Rinse off your bean selection (4 cans of your favorites) or choose the:
"make from scratch from dried beans option" and:
4 days ahead: pick out 7 of your favorite beans: 1/3 cup each of navy, red, pinto, green and red lentil, black, small red and bring to boil, set overnight, cook on low for about 6 hours or more, until the hardest bean (navy) is soft, if you don't do this they will have a crunch and that is not good for the stomach, set aside precooked beans in refrigerator the day before you make the meat and vegetable mixed as noted above.
Rinse off your bean selection (4 cans of your favorites) or choose the:
"make from scratch from dried beans option" and:
4 days ahead: pick out 7 of your favorite beans: 1/3 cup each of navy, red, pinto, green and red lentil, black, small red and bring to boil, set overnight, cook on low for about 6 hours or more, until the hardest bean (navy) is soft, if you don't do this they will have a crunch and that is not good for the stomach, set aside precooked beans in refrigerator the day before you make the meat and vegetable mixed as noted above.
FINALLY Mix it all together:
meat/tomato mixture and
vegetable mixture and
cooked beans.
Add 2 Tbsp Maple Syrup or more to taste until acidic taste of tomatoes resolves.
meat/tomato mixture and
vegetable mixture and
cooked beans.
Add 2 Tbsp Maple Syrup or more to taste until acidic taste of tomatoes resolves.
Heat until cooked through thoroughly and refrigerate overnight.
2 HOURS BEFORE SERVING: Place in slow cooker and heat for 2 hours until serving, DO NOT BURN.
SERVE with: chips, chopped fresh onions, yellow shredded cheese, sour cream, chopped jalapeno peppers, and maybe fresh slices of avocado and cilantro for extra kick!!!!!
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