Potatoes Stuffed with Bison Chili
Recipe Number: 307
Contributor: Pinecamguy
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
Baked potatoes
Bison Chili (recipe follows)
Smoked cheddar cheese
Shredded lettuce
Yellow bell pepper strips
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Chopped tomatoes
Sliced avocados
Sliced black olives
cilantro
Low fat sour cream
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| Cooking
Instructions: |
Wash potatoes, rub with oil and wrap in foil. Bake at 400 degrees for 1 hour -- cool handle-able. Can be done the day ahead and gently warmed in microwave.
Split potatoes lengthwise, scoop out half of the middle and reserve for another use. Break-up remaining potato lightly with a fork and place on a roasting pan. Top with hot Bison Chili and sprinkle with cheese. Place in oven to warm through.
Place hot stuffed potatoes on top of plates of shredded lettuce, decorating with remaining ingredients.
Bison Chili
2 1/2 lbs. coarsely ground bison (buffalo)
1/2 lbs. pork breakfast sausage
1 onion
2-3 teaspoon minced garlic
1 TBS cumin
1-2 tsp oregano
1 TBS sea salt
1-3 TBS ground dried chilies
2, 28oz cans chopped tomatoes
1/8 - 1/4 cup masa flour
1 to 2 cans kidney or black beans
Have your butcher grind lean bison once through a heavy plate -- lean ground beef may also be used. Blend ground meats with onion and brown in a heavy saucepan.
For the best flavor, use a medley of dried chilies such as pequin, arbol, New Mexican and chipoltes -- toast in a hot pan until fragrant, remove seeds and grind with a mortar and pestle and season to taste. Chili powder and cayenne can also be used.
Drain off fat. Add garlic, seasonings and tomatoes. Partially cover and simmer over low flame until meat is tender (60-90 minutes), stirring regularly. Taste and adjust seasonings. For a thicker chili with a more rustic taste, stir in Masa flour to taste.
Add drained beans if desired and simmer to heat through. Feel free to adjust seasonings and ingredients to customize your chili. |
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