Bison chili with quick sweet cornbread

OUR INTREPID TRAVELING GOURMET BILL BIDDLE writes for our February/March issue about using bison as one of the four meats in his 'serious' meatloaf. Insists upon it, as a matter of fact. Bison.

I confess to being new to bison, that is beyond their existence on the small and big screen. Recently, I was saddened to see one bison calf lose track of his mother and nearly drown during a river crossing and distraught to witness another dispatched rather handily by two hungry wolves on a PBS nature program. I could never man the camera for such a series -- I'd be forever shouting "look out!" or "shoo."

But I digress.

So, we were minding our own business at Price Chopper the other day, and there was a pound of ground bison. Kind of pricey. But given a refresher course about what actually goes into the stuff we take for ground beef these days (added to the meat -- ammonia-treated by-products that heretofore made their way only into dog and cat food), I am keen to select healthier alternatives.

And I'm told bison is healthier. Far less fatty. Grass fed. No hormones. Tastier and better for you all around.

Chili was on tap for the day. So I rustled up some, using that pound of bison. And I was not at all disappointed. The meat was very tasty, and there was simply no fat to be strained from it. The recipe that follows, served with a sweet and easy cornbread made with a doctored up mix, will feed four.

Season with a little salt and pepper, and, in a Dutch oven over medium heat, saute in a little olive oil until tender (or to your own taste) 1/2 chopped sweet onion, 1 chopped red pepper, and 1 chopped green pepper. When nearly tender, add 1 or 2 cloves of minced garlic.

Remove to a bowl. Add a little more olive oil to the Dutch oven, and, over medium-high heat, brown the bison. Return the sauteed vegetables. Add two cans of 'petite' diced tomatoes (those seasoned with chilis are perfect), one jar of your favorite salsa or picante sauce, 1 cup of beef broth or 1 small can of tomato sauce, if you like your chili on the 'saucy' side. Season as you like: either with a teaspoon or two of prepared chili mix, or some oregano, cumin, garlic, red pepper flakes, chili powder, salt and pepper. A shake or two of Tabasco or other chili pepper sauce works for those that like it hot.

Simmer over medium-low heat for 15 minutes, covered. Spoon into bowls and top as desired with chopped raw onion and peppers, more salsa, sour cream, and grated cheddar cheese. Serve immediately.

For a quick cornbread treat, try this:

2 packages of "Jiffy" cornbread mix

2 beaten eggs

1/3 to 1/2 cup brown sugar

1/2 cup milk

4 tablespoons melted butter

Mix all ingredients together until just blended. Pour into a well-buttered pie plate. Bake at 350 degrees for about 20 minutes, until golden brown. Serve warm.

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