For those of you who might be worried that I am not eating properly, I just thought I’d show you an example of the home-made cuisine I get to eat every day;
Sioux Stew (made with ground bison meat),
without any garnish (I added dried blueberries and shredded cheddar cheese
after I snapped this picture).
The recipe is below the fold;
courtesy of Elizabeth Dodd.
1.5-2lbs ground bison meat
2c diced onions
3 cans diced tomatoes
1 can chicken broth
3 Bell peppers (red, yellow, orange, or green or all of these colors), diced
2 4-ounce cans diced green chili peppers, drained
2 cooking apples (Granny Smith is what we used), cored and diced
3 T chili powder
3 T unsweetened cocoa powder
1 T curry powder
1 t ground cinnamon
2-3 c cooked red beans
Garnish with slivered almonds, raisins, dried cherries, dried cranberries, or cheddar cheese.
Brown bison meat with onions and garlic ina large kettle (may need to add olive oil). Stir in tomatoes, chicken broth, peppers, apples and seasonings. Bring to boil. Reduce heat and simmer for one hour. Add beans and almonds and heat thoroughly. Serve with suggested garnishes.