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Bison and Squash Chili

Woah. It felt like we jumped from summer right to winter!  Within a 72 hour period I went from hunting for perfect roadside peaches, to getting a roast in the crock pot.  So I thought I would share a favorite recipe for you to try with dinner guests this chilly October month. This one ticks many boxes – yummy, unique, and gluten and dairy free! Real estate client and now good friend, Maryann Togstad, first prepared this delicious meal for me and Tom one evening at her beautiful home in Midway.  She knows I have a number of food allergies but she is a fearless woman and was not dissuaded.  Maryann pulled this recipe out of her proverbial hat.  In fact it is originally from author and recipe developer, Betsy Nelson, frequently featured on Dr. Frank Lipman’s BeWell website.  You can find more of her recipes at https://www.bewell.com/blog/author/betsy-nelson/

Bison and Squash Chili

Yield: 4 servings

Ingredients for the Chili
1 Tbsp extra-virgin olive oil
1 Tbsp cumin seeds
1 medium onion, diced
2 stalks celery, sliced
4 cloves garlic, minced
1 Tbsp ground coriander
1 stsp ground cinnamon
1 stp. dried oregano
1/2 tsp freshly ground black pepper
8oz. grass-fed bison chuck roast, cut into 1- inch cubes (We used ground bison meat)
2 c. chicken or beef broth
4 c. peeled, seeded and cubed squash (any meaty squash – buttercup, red curry, kaboha – we used pumpkin!)
salt

Ingredients for the Sauce
1/2 c. fresh cilantro, coarsely chopped
2 cloves garlic
2 Tbsp. raw pumpkin seeds
4 Tbsp. extra-virgin olive oil
2 Tbsp water
salt to taste

Yummy Topping Suggestions
sliced radishes
sliced avocado
chopped fresh cilantro

Cooking Directions

  1. Heat the olive oil in a large pan and then add cumin seeds, toasting until fragrant.
  2. Add the onion and the celery, and saute until softened.
  3. Add the garlic and following ingredients through to the bison meat. Saute until the meat is cooked on each side.
  4. Stir in the broth, and simmer for 10 minutes, stirring occasionally over low heat.
  5. Stir in the squash cubes with heat on low, simmering for 45-60 minutes until bison is tender. (Open a nice bottle of red right about now and start sipping it. )
  6. Prepare the sauce by mixing all ingredients in a blender until smooth.
  7. Serve in bowls drizzled with the cilantro sauce and let people choose their toppings.

Just add some good friends in a warm home and you’ve got yourself a wonderful evening.  Can anyone recommend a nice wine to pair with bison?

 

 

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