WEEKDAYS 1e|12c|p

Touchdown Chili Stack

Sophia Al-Banna
Servings: 6
1 to 2 hr
Part 1 of 2

Bison is a great healthy alternative to ground beef for this festive party food

  • Ingredients
  • step-by-step directions
Touchdown Chili Stack
  • 1 pound Lean Bison
  • 1/2 cup chopped Celery
  • 1 cup chopped Red Bell Pepper
  • 1 teaspoon Canola Oil
  • 1 teaspoon ground Cumin
  • 1 teaspoon Chili Powder
  • 1 tablespoon Garlic Powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Cayenne; more if desired
  • 2 teaspoons dried Oregano
  • 6 ounces Diet Cola
  • 1 1/2 teaspoons Natural Liquid Smoke
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons reduced sodium soy sauce
  • 5 tablespoons Chipotle Sauce
  • 12 ounces Ranch Style Black Beans; liquid drained
  • 1 1/2 cups Crushed Tomatoes with Roasted Garlic
  • 1/4 cup Tomato Paste
  • 4 teaspoons Cornmeal
  • 1/2 cup Chicken Broth; plus 1/4 max for deglazing
  • Fat Free Cheddar Cheese; grated
  • 8 ounces Fat Free Sour Cream; 1-2 tablespoons for each
  • 4-5 Green Onions; finely sliced
  • 1 pound Yellow Sweet Onion
  • 1 teaspoon Canola Oil
  • 1/4 teaspoon Salt
  • Chicken Broth; to deglaze
  • Brown Meat in a medium pot and break into small pieces with a wooden spoon. Drain fat (if necessary). Set meat aside in a bowl.
  • Add the Canola Oil, Celery, and Bell Pepper to the pot and sauté. Towards the end of cooking, add the spices in the third set of ingredients and continue to sauté for one minute. If the pot gets dry, add a small amount of Chicken Broth to deglaze and prevent burning.
  • Add the Meat back into the pot along with the rest of the ingredients. *The Cornmeal should be mixed with the Chicken Broth prior to adding.
  • Bring the Chili to a boil and then simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. Chili should be thick so it can be molded and “stacked”!
  • Yields 6 cups.
  • To Caramelize the Onions:
  • Slice onion into thin, half moon slices.

    Heat the Canola Oil in a sauté pan and add the Onions with Salt. Sweat Onions on low heat stirring occasionally.

    Cook Onions for about 20-30 minutes, raising the heat slightly if needed. Add Chicken Broth to deglaze and release the fond (brown bits).

    Onions are complete when they are soft, translucent, sweet, and brown in color. Taste, and add Salt if needed.
Similar categories: Mexican Cuisine
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