December 2017: O-Gee-Mah Ranch

Beulah, Michigan

Jeff and Connie Lawrence

Savory Bison Melting Pot Chowder

Sauté over LOW heat in your choice of oil (I prefer coconut oil) (about ¼ cup) 2 Medium onions, chopped, until transparent.

Add

• 6 cloves of fres
• h garlic, minced or grated (garlic powder can substitute)
• 3T grated GingerI green bell pepper, chopped
• 2T mild chili powder
• 1T ground oregano
• 2T ground cumin (the best is to roast your own cumin seed and grind)
• 1 tsp coriander
• 1T Spanish paprika
• 1T Garam Masala
• ¼ tsp crushed red pepper
• 1 ½ tsp salt
• Ground pepper

Sauté

Sauté over low heat until fragrant, about 15 min. Add more oil if necessary. Should be a paste consistency.

Add

• 2 lbs of ground bison meat sauté with spices until browned.
• 1 -15 oz can of diced tomatoes
• 1 -15 oz can of cannelloni beans, rinsed
• 1 -15 oz can of black beans, rinsed
• 1 large potato cubed
• 2 medium carrots, peeled, rolled cut or cubed
• ½ cauliflower cut into ¾ to 1” florets
• 3 cups tomato sauce (I use my frozen stash from the summer)
• 2 cup bison bone stock (which I keep ready to go in my freezer)

Let simmer until potatoes and carrots are tender. Adjust salt to taste.
Always better the next day!

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