Ground Bison and white bean chili with jalapeno skillet cornbread
Ground Bison and white bean chili with jalapeno skillet cornbread
INGREDIENTS
Jalapeños ¼ Cup
Olive Oil 1 Tbsp
Cornmeal, yellow 1 Cup
Canned White Beans, drained 1 Cup
Flour 1 Cup
Medium Onion, chopped 1
Red Pepper, diced 1
Baking Powder 1 Tbs
Butter, melted 1/4 Cup
Sour Cream 1/2 Cup
Beef Broth 1 Cup
Eggs 2
Crushed Tomatoes 2 Cups
Milk 1 1/3 Cups
Sugar 1/2 Cup
Chili Powder 1 Tbsp
Cumin 1 Tbsp
Smoked Paprika 1 Tsp
Butter or Honey to top
LET'S GET COOKING!
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.