At the end of this recipe, I have some links for new information on celiac disease and health.
what you need
1 pound ground bison
1 – 2 cans red kidney beans or pinto beans (or 1 of each)
1 can diced tomatoes with green chiles (14.5 ounce can) *
1 – 2 tablespoons olive oil
1 medium onion, chopped
2 – 3 cloves garlic, finely minced
1 small jalapeno, finely diced (none or less if you don’t like spicey)
1 can tomato sauce (pasta sauce or pizza sauce also works) *
1 tablespoon chili powder *
salt to taste
dash cayenne pepper or other seasonings *
toppings (so people can pick and choose)
grated cheese (colby/monterey jack), chopped lettuce, chopped avocado, sour cream (whatever toppings you want) *
what you do
1. In a large skillet, saute chopped onion, minced garlic, and ground bison in oil. If your skillet is big enough, you can add the other ingredients to that pan, if not transfer to a bigger pot.
2. Add the other ingredients (except the beans), cover and simmer on low heat for 1 – 2 hours, adding a little water if needed. You don’t want things sticking to the bottom of the pan.
3. Add the beans, let them heat through.
4. Serve with gluten-free corn bread.
* I like to use Muir Glen Organic fire roasted diced tomatoes with medium green chiles. Depending on what I have in the freezer, I sometimes use my own roasted, peeled, and frozen green chiles. I also use the 14.5 ounce can of Muir Glen Organic pizza/pasta sauce. This recipes is a guideline, nothing you need to adhere to. Be creative.
* I use Santa Fe Seasons Six Seasonings and Chile Blend in my chili con carne (probably about a tablespoon or more of the Chile Blend and a teaspoon of the Six Seasonings – I love these spices and use them in lots of soups and stews). Last I checked, I was told they were GF, but things change, so you might want to check with manufacturers before ordering any spices or herb blends.
* I don’t like sour cream, but some people do, so I like to make up a variety of toppings depending on what I have on hand so people can do their own thing. It makes it more fun!
before . . .
after . . .
what you do
Follow package directions, this is about as easy as it gets and it’s wonderful GF cornbread. Choose your own version of milk and butter (I make mine dairy-free). Make sure all the ingredients you use are at room temperature, it’s not necessary, but it works much better that way. Use a cast iron skillet if you have one – that’s how corn bread should be made. At least in my mind; that’s how my grandmother and mother made it, so what choice do I have, but to follow tradition? Note that I decorate (isn’t that lovely) my own personal butter containers so I don’t get wheat cooties from other people double dipping.
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