Monday, February 7, 2011

Just Too Darn Good For My Own Good!

I tried out a new recipe for the Super Bowl.  It turned out so fabulous that I don't think I can make it again for a long while.  Why, you ask?  It was just too darn good for my own good.  I ate and ate and ate and overate.  I ate so much I felt SICK!  That doesn't happen often.  And as I lay in bed moaning about how I ate so much I vowed it would be a long while before I made this again!

Around 8 p. m. on Saturday night I made a big pot of Bison and Shiitake Mushroom Chili for the Super Bowl on Sunday.  By about 10 p. m. there was just a little left.  Needless to say, we didn't have Bison Chili for the Super Bowl.

I found this recipe on Organic Authority and it just read like it would be out of this world.  I thought it was!  Here's the recipe.

FYI:  I included a red bell pepper and excluded the creme fraiche and green onions.

Bison Chili with Shiitake Mushrooms from Organic Authority

  • 3-4 tablespoons extra-virgin olive oil
  • 1 pound grass-fed ground bison
  • 1 medium yellow skinned onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 4 to 6 cloves garlic, smashed and chopped
  • 1/2 pound crimini mushrooms, chopped
  • 1/4 pound shiitake mushroom caps, sliced
  • 1 1/2 tablespoons of chili powder
  • 1 1/2 tablespoons adobo seasoning
  • 1 1/2 tablespoons cumin
  • 1 tablespoon chipotle seasoning
  • 1 cup of red wine
  • 1 1/2  cups of red kidney beans (fresh preferred, soaked overnight if necessary (read package instructions), most canned foods contain BPA liner)
  • 1 1/2 pounds chopped fresh organic tomatoes (or canned Eden tomatoes, no BPA)
  • 3 cups beef stock (add more if needed to reach desired consistency)
  • 2 bay leaves
  • 2 tablespoons brown sugar
  • 1 tablespoon of molasses
  • 1 cup organic cheddar cheese, shredded
  • Creme fraiche
  • 2-3 chopped green onions for garnish

Heat a deep, large skillet or a pot over high heat. Add 2-3 tablespoons extra-virgin olive oil and the meat. Season it with salt and pepper, browning and crumbling meat, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove.
Keep pan at high heat, add another tablespoon extra-virgin olive oil, coat pan, add the mushrooms and sprinkle with salt and pepper. Sautee mushrooms until browned and tender, remove from pan.
Add remaining veggies to the pan, once the onions, peppers and are soft add the mushrooms, back to the pan.
Add 1 cup of red wine to pan to deglaze pot and reduce to a syrup. Add meat back to the pan, season with chili powder, adobo, cumin and chipotle seasonings.
Add red beans, tomatoes, stock, bay leaves, brown sugar, molasses to pot.
Simmer for 45 to 1hour, until flavors combine.  
Top with Creme fraiche,  cheddar cheese and green onions and serve!

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