Colorful bison chili

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Posted: Friday, January 17, 2020 6:15 am

Last week, after the Banner’s Jan. 10 issue had been wrapped up, I asked my little brother, the Banner’s ad manager, if he could upload the stories and photos to the Banner’s website for the week. We typically switch off on this task, depending on which of us has the busier Thursday night, and last week I thought that was me.

“Of course,” my brother said. “What’s going?”

“It’s bison weekend!” I said happily. “I’ve got planning and list-making to do.”

“I’m surprised you’re that jacked about college football,” he said.

“Huh?” I replied, confused. But he was doing the website and that was all that mattered.

I spent my Thursday and Friday nights making grocery lists and laying out dishes and linens.

Saturday morning the hubby and I woke up early to get groceries. When we came home, I got geared up for bison weekend: Fluffy socks, apron, hair pulled back.

And then I got to work in the kitchen while the hubby watched some sort of college football game in the den.

I was recently contracted by the Minnesota Bison Association to work on and photograph recipes that use bison meat – something relatively new to me. I’d received my first shipment of meat last week and was incredibly excited to get started.

The hubby and I have been trying to eat better, and various cuts of bison meat typically can be substituted for beef in most recipes. However, bison is lower in calories and saturated fat – but not flavor.

The hubby was a trouper, sampling everything I brought into the den during the game. And the recipes were a hit, including this chili from hawkeyebuffalo.com, which was suggested by the Minnesota Bison Association staff. It’s quite different from the hubby’s usual chili of tomato juice, kidney beans and hamburger, but he downed the whole bowl and hit the leftovers the next day. (He says the leftovers are even better than the first go-around.)

And I did eventually catch on that the North Dakota State University Bison were playing in – and won – the national championship game last Saturday, which was a happy coincidence.

So yeah, we’re now big-time bison fans in our house.

They taste good.  

For the recipe, please subscribe to the Banner's online or print edition.

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