It was a beautiful weekend so we took a drive out to check on the bison herd. The pasture grass is still holding up well with the snow and the bison seem to be enjoying it. They didn’t mind the company this morning and let us shoot this short clip. Enjoy!
2012 Best Buffalo Chili Recipe Winner – Reverend Red’s Chili by Mary Lou Flocchini
2012 National Bison Association “Best Buffalo Chili Recipe” Contest Winner
Reverend Red’s Chili Recipe
Submitted by Mary Lou Flocchini
We are proud to share this family secret with you!
INGREDIENTS:
- 5 lbs. bison (preferably roast)
- 2 tablespoon Salt
- 1 tablespoon course black pepper
- 6 teaspoon cumin (powdered)
- 3 teaspoon paprika
- 3 tablespoon ground pasillla (or ground chili powder)
- 4 teaspoon ground red chili pepper
- 2 jalapeno chili peppers
- 4 garlic cloves
- ½ large red onion
- 1 15 oz. can tomatoes sauce (2 cans of water also)
- 2 teaspoon oregano
- 2 tomatoes
- 2 oz. beer
- 4 tablespoon oil
DIRECTIONS:
1. Cube bison meat into small cubes about the size of end of finger. Frosted meat cuts easier.
2. Chop onion fine
3. Roast and peel jalapeno peppers. Split, remove insides and seeds, chop.
4. Peel tomatoes, and dice (should yield one to 1.5 cups).
5. Place meat, onion, garlic and jalapeno in 1 gallon pot
6. Cook above ingredients in pot, stirring frequently until meat is grey.
7. Add tomato sauce and other spices,. Crush oregano before adding.
8. Add one can of water and save one to add as necessary.
9. Simmer for one to 1.5 hours.
10. Allow chili to get thick, but add water as necessary.
11. Drink remaining beer while waiting.
2. Chop onion fine
3. Roast and peel jalapeno peppers. Split, remove insides and seeds, chop.
4. Peel tomatoes, and dice (should yield one to 1.5 cups).
5. Place meat, onion, garlic and jalapeno in 1 gallon pot
6. Cook above ingredients in pot, stirring frequently until meat is grey.
7. Add tomato sauce and other spices,. Crush oregano before adding.
8. Add one can of water and save one to add as necessary.
9. Simmer for one to 1.5 hours.
10. Allow chili to get thick, but add water as necessary.
11. Drink remaining beer while waiting.
The Better Meat
Bison is a red meat lover’s dream come true. It provides all the flavor of beef without the downside. You can enjoy succulent steaks without high cholesterol and juicy burgers without all the fat. It’s lower in cholesterol than even chicken and is a great source of iron.
Click to see how your favorite protein stacks up against bison.
Focus on Protein in 2014
It’s time again for making resolutions for the new year. If you are like most, diet and exercise will fall somewhere on your list.
Studies are showing that there is an increased focus on the importance of protein in your diet, not only for weight loss, but for over-all health. As you make your nutritional choices that align with your new year’s resolutions, take a read of this article from WebMD.
Whether you are looking for lean proteins or something exotic and interesting, we can find the right delicious and health conscious sections to meet your needs. Give Sierra Meat & Seafood a call and they can walk you through the available options. 800-444-5687.
Adventure in the Meat Aisle
Source: Nielson
Diversifying palates and a focus on health in North America are driving increased demand for a range of atypical meats at the dinner table, introducing an element of adventure along the way.
In the year ended June 29, 2012, sales of not-so-typical meats like buffalo, venison, duck and various offals (organ meats) grew an average of 6 percent in the U.S. and rang up more than $350 million in combined sales.
As Americans continue to focus on health and gain experience with exotic meats in restaurants—where most trendy foods get their start—the upward sales growth is staged to continue. By focusing on health-minded consumer demands and an understanding of regional, seasonal and cultural preferences, retailers can take charge as exotic meat market leaders.
HEALTHY ALTERNATIVES FOR HIGH SOCIETY
Health is a big driver of recent sales trends, as many consumers perceive exotic meats to be healthier protein options than traditional meats. According to a recent Nielsen study, couples and families with healthy lifestyles, as well as natural/organic households, purchase buffalo, venison and duck most, and these households tend to be affluent. Their exotic cuts of choice most often include ground venison and buffalo, buffalo steaks, venison medallions and tenderloins, and whole ducks.
Preferences for exotic proteins also appear to be migrating geographically. Buffalo had the greatest dollar sales in the western U.S. in 2012, but is now showing high growth in all regions except the East, where venison is more popular. A decline in buffalo distribution in the East, where venison had almost twice as many impressions (count of unique items selling) than other regions in 2012, has contributed to the trend.