Bison Chilli

It was the middle of a week day and I was in the  middle of another exciting regression testing meeting when for no discernible reason (or maybe because QA didn’t have the foresight to ply us with snacks) I had an overwhelming urge to taste bison chilli cooked in Guinness. Kurt was sitting next to me and he struck me as the kind of guy who would know a thing or two about chilli. So I ran the idea by him and he disappointed me by visibly pondering it in the way only Kurt can and giving me an “I don’t know what that might taste like” shrug instead of the, “Ooh! That might be good.” I hoped to elicit. But it didn’t dampen my enthusiasm, I went home and set about satisfied my craving. It turned out to be a pretty good chilli and I’m glad I can look up the recipe on this blog when I decide to make it again.

Prep time: 5 minutes | Total time: 40 minutes| Servings: 6 | Sam scores it 8.5/10

Bison Chilli (by Jay)

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Bison Burgers

Sammie and I don’t eat beef for a bunch of different reasons but we will devour bison any day of the week. Bison (or Buffalo) is lean, tastes great and the FDA has a no “hormones, no antibiotics and no steroids” standard that I wish they would hold “all” meat to but that is a subject for another blog. Here’s a weekend favorite, during the summer time and maybe early fall, before it gets too cold to grill. I use BBQ rub in the seasoning when we’re grilling them. Shredding the onion and portobello mushroom helps this very lean meat bind and hold together better.

Prep time: 30 minutes | Total time: 45 minutes | Servings: 8 | Sam scores it 9.5/10
(He explained the high score as follows, “Hey, I had a hand in making this too.”)

Bison Burger with Portobello Mushrooms

Bison Burger with Portobello Mushroom & Onions (by Jay)

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