Written by Laura Klein
You can make this a day ahead, reheat, and serve. In fact, we found it tastes better when the flavors are allowed to sit for at least one day and become one.
- 3-4 tablespoons extra-virgin olive oil
- 1 pound grass-fed ground bison
- 1 medium yellow skinned onion, chopped
- 1 large green bell pepper, seeded and chopped
- 4 to 6 cloves garlic, smashed and chopped
- 1/2 pound crimini mushrooms, chopped
- 1/4 pound shiitake mushroom caps, sliced
- 1 1/2 tablespoons of chili powder
- 1 1/2 tablespoons adobo seasoning
- 1 1/2 tablespoons cumin
- 1 tablespoon chipotle seasoning
- 1 cup of red wine
- 1 1/2 cups of red kidney beans (fresh preferred, soaked overnight if necessary (read package instructions), most canned foods contain a BPA liner)
- 1 1/2 pounds chopped fresh organic tomatoes (or canned Eden tomatoes, no BPA)
- 3 cups beef stock (add more if needed to reach desired consistency)
- 2 bay leaves
- 2 tablespoons brown sugar
- 1 tablespoon of molasses
- 1 cup organic cheddar cheese, shredded
- Crème fraiche
- 2-3 chopped green onions for garnish
Heat a deep, large skillet or a pot over high heat. Add 2-3 tablespoons extra-virgin olive oil and the meat. Season it with salt and pepper, browning and crumbling meat, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove.
Keep pan at high heat, add another tablespoon extra-virgin olive oil, coat pan, add the mushrooms and sprinkle with salt and pepper. Sautee mushrooms until browned and tender, remove from pan.
Add remaining veggies to the pan, once the onions, peppers and are soft add the mushrooms, back to the pan.
Add 1 cup of red wine to pan to deglaze pot and reduce to a syrup. Add meat back to the pan, season with chili powder, adobo, cumin and chipotle seasonings.
Add red beans, tomatoes, stock, bay leaves, brown sugar, molasses to pot.
Simmer for 45 to 1 hour, until flavors combine.
Top with crème fraiche, cheddar cheese and green onions and serve!
Have fun and