Bison chili sits atop fry bread in this colourful “Tipi” taco.
1-2 lbs lean ground bison
2 Tbsp cooking oil
1 large onion, diced
2 stalks celery, sliced
3 cloves of garlic, minced
1 green pepper, chopped
3-4 Tbsp chilli powder
1 tsp cumin
28 oz can of diced tomatoes
13 oz can tomato sauce
5.5 oz can tomato paste
1/2 cup water
19 oz can kidney beans, drained and rinsed
19 oz can black beans, drained and rinsed
13 oz can maple beans
2 Tbsp brown sugar
1 cup frozen corn
salt & pepper, to taste
bannock dough (see recipe below)
shredded Bothwell cheddar
salsa or chopped tomatoes
1. In a large pot, heat cooking oil on medium high. Add onions and celery, sautéing for 3 minutes. Add bison and sauté 8-10 minutes, stirring often until meat is cooked. Add garlic, peppers, chilli powder and cumin. Sauté for 3 more minutes while stirring.
2. Stir in tomatoes, tomato sauce, water, beans, corn and brown sugar. Bring to a boil, then reduce heat to low and cover for 20 minutes, stirring occasionally.
3. Season with salt and pepper as needed.
4. For taco base, piece bannock dough into 8-10 equal parts. On lightly floured surface, roll out each piece to 1/4 inch thick and poke a small hole in centre of each piece (this helps when frying).
5. In a wide saucepan, pour in 1″ of oil and heat to medium high.
6. Place dough into oil one piece at a time and fry, turning once, for 2-3 minutes on each side. Remove from oil and set onto paper towels to absorb any excess oil.
7. Top fry bread with chili and add taco toppings.
Yield 8-10 servings
Use for taco fry bread and pizza crust.
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 1/4 cup warm water
1. In large bowl or on clean surface, combine flour, baking powder and salt.
2. Make a well in the middle of flour and pour in warm water.
3. Using a fork, spoon or hands, work the flour into the water. Gently knead dough into a ball. Do not over knead.