It is that time again…Fall. The time where the days get shorter, the nights get crisper and the leaves start to change and the football games begin. Chili, roasts, soups and finger foods are the staples of Fall and tailgating. Crockpot cooking is one of my favorite things to do. Chili has got to be my daughter’s favorite. That and chicken noodle soup that she makes year round. Roasted chicken, pork loin, BBQ sandwiches all are favorites around our house.
Chili!!!
I do what I call a black and white version of chili:
1 pound ground bison
½ purple onion
2 cloves garlic
1 jalepeno
3 stalks celery, chopped
1 T Extra Virgin Olive Oil
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 can black beans
1 can navy beans
1 26 oz can stewed tomatoes
1 tsp ground pepper
1 tsp salt or sea salt
1 T parsley
½ T white pepper
Heat the EVOO and add onions, garlic, celery, bell peppers and jalapeno. Once the onions are semi translucent, add the bison and cook until browned. Add both cans of beans, draining only one can. Add the stewed tomatoes (do not drain juice), pepper, salt, parsley and white pepper. Let simmer on stove for at least an hour or in a crock pot for at least 6-7 hours. Top with your favorite toppings, if any, and enjoy!
Serve warm with GF cornbread. Nutsonline.com makes a great mix!
A variation for this would be to have ground turkey instead of bison.
Football is here and that means finger foods! Chicken wings, fried pickles, bruschetta, dill dip, and other yummy foods are also a favorite on lazy Sundays that require football. The easiest to make out of all of these are the wings. I buy Texas Pete sauce. There are no labels that say it is gluten free, so look at the label carefully or email the manufacturer before buying. Take a family pack of chicken wings, rinse and dry. Place wings in oven safe bowl and smother with Texas Pete or your favorite GF BBQ sauce. Bake at 375 degrees until chicken is done, approximately 25-30 minutes. Easy peasy!
Happy Eating Everyone!!
