bison beef tacos

Ingredients

1 onion, minced

3 garlic cloves, minced

2 tbsp. chili powder

1 tsp. cumin

1 tsp. coriander

1/2 tsp. oregano

1/4 tsp. cayenne pepper

salt

1 lb. ground bison beef

1/2 cup smooth canned tomato sauce

1/2 cup low-sodium chicken broth

2 tsp. cider vinegar

1 tsp. light brown sugar

taco shells

Suggested Toppings:

sour cream

shredded cheddar cheese

1 tomato, diced and/or salsa

shredded lettuce

guacamole

Instructions

1. Brown beef in skillet over medium heat. When done, remove from pan and place in bowl. If you render a lot of grease, I recommend draining the beef now.

2. Saute onion until softened, about 5 minutes. Stir in the garlic, spices, and 1 tsp. salt and cook until fragrant, about 30 seconds.

3. Stir in the ground beef.

4. Stir in tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 minutes. Season with salt to taste.

5. Assemble your tacos! I like serving mine with beans and rice.

*Adapted from America's Test Kitchen

three bean chili

Ingredients

1 lb. of lean ground beef, turkey, or bison
2 white onions, chopped
1 red bell pepper, chopped
5 cloves of minced garlic
1/4 cup chili powder
1 tsp. cayenne pepper
1 tbsp. cumin
2 tsp. red pepper flakes
2 (15.5 oz) cans of kidney beans, drained and rinsed
2 (15.5 oz) cans of black beans, drained and rinsed
1 (15.5 oz) can of cannelinni beans, drained and rinsed
1 (15.5 oz) can of corn, drained and rinsed OR half bag of frozen corn
2 (28 oz) cans of crushed tomatoes
1/2 cup chicken stock
2 tbsp. Tabasco sauce (or more to taste)
salt

Instructions

1. Brown meat in Dutch oven over medium heat.
2. Once meat is just browned, add onion, red bell pepper and garlic. Cook until onion is soft.
3. Add all dry spices. Cook until well incorporated, about 30 seconds, stirring constantly.
4. Add beans, corn, tomatoes, chicken stock, and Tabasco sauce.
5. Salt to taste.
5. Cover and simmer for 30-40 minutes until beans are soft.