Bison Chili

Bison was the meat component of this chili which made it a nice, lean dish.  It also had a sweet potato, green pepper and onions in addition to the strong level of spices and some cocoa powder.  I used the full amounts of spices listed in the recipe below and it turned out quite spicy.  If you are sensitive to heat, I would cut the spices in half.  We happened to love the spice and topped the chili with some Cheddar cheese and sour cream which toned it down a little.  This recipe does require some planning since it uses a slow-cooker and has to cook for 4-6 hours.

Bison Chili
Makes 4-6 servings

3 cloves garlic, smashed
1 tablespoon smoked paprika
2 tablespoons chili powder
1 tablespoon cinnamon
1 tablespoon cocoa powder
1 1/2 tablespoons sea salt
2 teaspoons black pepper
28 ounce can diced tomatoes
1 pound bison stew meat
1 large sweet potato, peeled and cut in 1-inch chunks
1 onion, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
Sour cream, optional for serving
Cheddar cheese, grated, optional for serving

Pour the canned tomatoes in a medium sized bowl and add the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, salt and pepper.

Place the bison, sweet potato, onion and bell pepper in a slow-cooker and cover with the seasoned tomatoes.

Cover and cook on low for 4-6 hours.

Recipe from Practical Paleo

Our rating:

Crockpot Brazilian Curry Chicken

There is nothing like the ease and convenience of crockpot cooking every once in a while.  I especially love it when I'm getting ready to spend the day exploring a new area.  All the ingredients for this dish went into the crockpot and left to cook on low for about 8 hours to turn out a delicious dinner.  I served this with a side of brown rice. 

Crockpot Brazilian Curry Chicken
Makes 6-8 servings

1 1/2 - 2 pounds chicken breasts (or whatever suits your fancy)
3/4 cup canned coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 cloves garlic, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder
2 bell peppers, chopped into 1-inch cubes (I used orange and red)
1 yellow onion, thinly sliced
Salt and freshly ground black pepper to taste
dash of red pepper flakes

In the bowl of the crockpot, add coconut milk, tomato paste, garlic, ginger, curry powder,  salt and pepper, red pepper flakes, and whisk together.

Add in peppers and onions.  Next add in chicken and pour broth over the chicken.  Mix all ingredients together to completely cover the chicken in the curry mixture.

Cover and cook on low for 6-8 hours or high for 4-5 hours.


Slightly adapted from Paleo OMG

Our rating:

1/2