That’s a lot of B’s! And they all add up to something crazy delicious! In fact, my husband was quite in love with this meal. I had to bring it to him at work as I was on MY way to work (oh how crazy life is!)…but he was texting me before long about how much he loved it. 🙂 Funny thing is, I didn’t think he was going to like it very much, because it has a bit of a “twang” to it. See, my husband is not a huge fan of apple cider vinegar, solely because of the smell. He always uses different kinds of vinegar in his salad dressings…and he absolutely hates it when I use it to clean! (It is a great natural cleaner!) This recipe has apple cider vinegar in it. And he LOVED it. I kept asking “it isn’t too tart for you?!” and he would reply along the lines of “no I love that!” Maybe this chili will help make a believer out of him. 😉
I have never cooked with bison before. It was fun…I felt like I was a brave prairie woman making a feast from the land! Did any of you ever want to be Laura Ingles Wilder?! Or was that just me?!
Anywho…here’s what you need:
- 1 lb Ground Bison (Grass Fed)
- 1 Butternut Squash (About 1 1/2 lb)
- 1 Package Turkey Bacon
- 4-5 Garlic Cloves
- 1 Red Onion, Diced
- 2 Serrano Peppers, Diced
- 14 oz Diced Tomatoes (Organic)
- 1/2 C Apple Cider Vinegar
- 2 Tbsp Coconut Oil
- 1 Tbsp Butter (Grass fed is best…we found a brand called Kerrygold)
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Chili Powder
- Pinch Cayenne Powder
- Salt and Pepper to taste
And here’s how you do it!
- Preheat your oven to 400*. Peel your butternut squash and dice into cubes. Melt your coconut oil and pour over squash, toss to coat, and season with salt and pepper. Roast until tender…30-45 minutes.
- In a large pan, melt your butter. Add your bacon and cook until done and crispy. Remove from pan and set aside.
- Add bison to the same pan with bacon grease. Cook until browned.
- Add onion, garlic, and jalapenos. Cook until onions are translucent, then add the spices. Stir and cook an additional minute or so.
- Crumble the bacon into the pan, add the vinegar and tomatoes with juices. Let this mixture simmer for about 30 minutes, or until it has cooked down a bit and thickened.
- When ready to serve, spoon some of the bison mixture into a bowl, top with a handful of butternut cubes, and sprinkle with some cinnamon if desired! We love cooking with cinnamon so we tried it. And it was beautiful!!
Thank you to Abel James for this fantastic meal that I could adapt Rodgers style! I am loving discovering fun, delicious, HEALTHY new recipes! Okay, time for pictures!
Preheat your oven and start prepping your squash! Start by peeling it!
And dicing it!
Now toss it with melted coconut oil, salt, and pepper and roast until tender, about 30-45 minutes!
Now for the chili portion! Start by prepping your veggies!
Melt a pad of butter in a large pan. (I do this because turkey bacon doesn’t have as much fat to render…but honestly it makes even pork bacon more delicious!)
Add your bacon and cook until crispy. Remove from pan and set aside.
Add your bison to the buttery bacon drippings and brown.
Add your diced veggies…
Stir in and cook until your onions are translucent. Add spices and cook an additional minute or so.
Stir in your tomatoes and apple cider vinegar.
Bring to a simmer and cook about 30 minutes, until everything is cooked down and thickened.
Your yummy butternut squash will have gotten done at some point in that process!!
When ready to serve, spoon some chili into a bowl and top with squash cubes, then sprinkle with some cinnamon if you so desire!
You should definitely at least try the cinnamon because it was heavenly!
Yummmmmmm! Let me know what you think!