RECIPE:Ground Bison and white bean chili with jalapeno skillet cornbread
- Prep Time: 15 mins
- Cook time: More than 30 mins
Serves 4
Ingredients
Jalapeños¼ Cup
Olive Oil1 Tbsp
Cornmeal, yellow1 Cup
Canned White Beans, drained1 Cup
Flour1 Cup
Medium Onion, chopped1
Red Pepper, diced1
Baking Powder1 Tbs
Butter, melted1/4 Cup
Sour Cream1/2 Cup
Beef Broth1 Cup
Eggs2
Crushed Tomatoes2 Cups
Milk1 1/3 Cups
Sugar1/2 Cup
Chili Powder1 Tbsp
Cumin1 Tbsp
Smoked Paprika1 Tsp
Butter or Honey to top
Cooking directions
Chili
Heat olive oil in a large skillet over medium heat. Add onions and red pepper and cook stirring constantly for a few minutes. Add ground bison and continue to cook for 10-15 minutes, stirring often or until nicely browned.
Add beans, garlic, jalapeños, tomato, beef broth, salt, chili powder, smoked paprika, cumin and salt and pepper. Cover, lower the heat medium low and cook for 30 minutes.
Corn Bread
Preheat oven to 375 °F. Grease a 10 “cast iron skillet or 9” square pan with 1 Tbs. of butter.
Place jalapeños in pan and cook in the oven for 3-4 minutes. Remove pan from oven and allow to cool slightly.
In a medium bowl, mix cornmeal, flour, salt, sugar and baking powder. Make a well in the center and add the milk, eggs, sour cream and melted butter. Mix until smooth and almost no lumps remain. Pour the batter into pan and stir to distribute jalapeños.
Bake for 22-25 min or until a tester inserted into center comes out clean.
Serve warm, drizzled with honey or butter alongside a bowl of chili.