a reply to: Night Star
Yea, I now do a modified paleo-diet and fish oil as well. Very little starches or dairy in my menu. Though I can still enjoy a hard cheese on
I've cut back on pork and redmeat (I buy only Bison. Pricey! But delicous) so I can say in all honesty, that I am getting sick of chicken. I do like
fish but am getting sick of salmon as well. Thankfully, there are many good recipes out there on the webz, but it still doesn't disguise that fact
that my main meats are chicken and salmon. I love variety when it comes to food. But prices of the more exotic meats such as Bison, Venison, and
various fish constrain me to what I call my once a week treat. $13.00 a pound for ground Bison! Yikes! But I still buy it and make my chili from it
which I can for later meals. Chili goes a long way.
And since I'm on the topic of food.
Bison Chili Recipe
• 1lb pound ground Bison
• 1 Onion, diced finely
• 1 clove Garlic, minced
• 4-5 Jalapeños, diced
• 1 tablespoon Chili Powder
• 1 tablespoon ground Cumin
• 1 tablespoon Black Pepper
• 1 teaspoon of Tumric
• 1 cup Dark Beer
• 1 ½ 16oz. jars of Hot Salsa
• One can petite diced Tomatoes
• One 14-ounce can Light Red Kidney beans (Black beans can be used as well)
• One 14-ounce can Dark Red Kidney beans
• A good vigorous shaking of Tabasco (or hot sauce of your choice)
• Shredded Cheddar, for serving (optional)
• Sour cream, for serving (optional)
• Sliced jalapeños, for serving (optional)
• Preheat a Dutch oven over medium heat and add a small amount of Olive oil. Next, add the Onion and sauté until tender, for 8-10 minutes. Add the
Garlic and Jalapeños and sauté until just tender, about 2-3 minutes.
• Add the ground Bison and seasonings and cook until the meat is just browned through, about 4-5 minutes, stirring occasionally. Deglaze the pot by
adding the Beer, scraping up any browned bits from the bottom of the pan using a spoon.
• Finally, add the Salsa, diced Tomatoes, and Beans. Reduce the heat to low, and simmer partially covered for 2-3 hours, stirring occasionally.
Remove from the heat and serve with desired toppings.
This usually produces 7 to 8, 8oz. cans that I can freeze for later. Good stuff on it's own or over Brown Rice. Non-Nom!
Next week I go in for my blood tests. But it's still early and I know it takes time to lower the triglycerides.
edit on 30-10-2014 by TDawgRex
because: lack of spacing