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Now that it is football season, I like to make a big pot of soup or chili and leave it for the guys on Sundays while I go to the beach. Make a garnish bar with several toppings.
Since I have a dislike of legumes and follow the Paleo diet at home, I prefer a recipe using Bison- a healthier, leaner red meat. I also omit the beans and bump up the flavor with ground chipotle and a little touch of cocoa for my Cincinnati friends.
You can also substitute ground turkey and turkey sausage for this recipe.
Ingredients
2 tsp. extra virgin olive oil
1 sweet onion chopped
1 green pepper chopped
1 red pepper chopped
2 cloves fresh garlic minced
3 hot Italian sausages, casing removed
1 pound group bison
3 TBSP. chopped pancetta (optional)
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. unsweetened cocoa powder
Splash Worcestershire sauce
Salt and pepper to taste
2 TBSP. chili powder
1 tsp ground chipotle or chipotle hot sauce
Directions
- In a large pot add olive oil
- Sauté onions and peppers (with pancetta) until tender but not browned.
- Add ground Italian sausage and ground Bison (The Fresh Market)
- Brown meat and add minced garlic.
- Add crushed tomatoes and Worcestershire and then the other seasonings and cocoa.
- Simmer for 2 hours. Cool and refrigerate overnight to build the flavors.
- Reheat before serving and serve with honey cornbread.
- Garnishes: Chopped red onion, grated Colby jack cheese, minced scallions, chopped cilantro, sour cream
Ingredients (Cornbread)
1 cup yellow cornmeal
1 cup all-purpose flour
1 TBSP. baking powder
½ cup whole milk
2 large eggs
½ stick butter, melted
¼ cup orange blossom honey
Directions
- Preheat oven to 400 degrees.
- In a large bowl mix the cornmeal with flour, baking powder, sugar and salt.
- In a separate bowl whisk the eggs, milk, butter and honey. Carefully add the wet ingredients to the flour and cornmeal mixture. Mix just until blended, do not over mix.
- Bake in 8 x 10 pan for about 20-25 minutes.
- Serve warm with butter.
