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| If you haven't tried Bison lately, you should. I add a chooped onion and bell pepper to this recipe and omit the dried onion. I toss them in when the meat is about half way browned. |
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| 2 lbs |
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ground Bison |
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| 15 oz |
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tomato sauce |
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| 15 oz |
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diced tomatoes |
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| 15 oz |
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water |
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| 2 Tbs |
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masa harina, dissolved |
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| 1 |
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(16 ounce) can pinto beans (optional) |
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| 1/2 cup |
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chili powder |
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| 1 tsp |
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ground cumin |
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| 2 tsp |
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dried oregano |
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| 2 tsp |
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paprika |
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| 1 tsp |
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salt |
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| 2 tsp |
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onions, minced dried |
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| 1 tsp |
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garlic, minced dried |
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| 1/2 tsp |
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cayenne pepper |
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| 1 |
Brown ground bison meat and drain off fat. |
| 2 |
Return to heat, add onion and garlic, cook until onion is softened. |
| 3 |
Add tomato sauce, tomatoes, and water. |
| 4 |
Stir in dry ingredients except masa harina. |
| 5 |
Cover and simmer for 30 minutes or longer for spicier flavor. |
| 6 |
Add masa harina disolved in water. |
| 7 |
Stir in pinto beans. |
| 8 |
Simmer another 20 minutes. |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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