Beef

  1. Shepherd’s Pie
  2. Maple-Bourbon Chili
  3. Chipotle Chili
  4. Beef-Rice Special
  5. Spicy Orange Bison Balls

Shepherd’s Pie

MEAT FILLING

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. ground beef OR lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves - minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste (OPTIONAL)
  • 1 cup beef broth OR water
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels
  • grated carrot
  1. Saute diced onion in olive oil in a large skillet
  2. Add ground meat and brown
  3. Add sliced mushrooms before meat is fully cooked
  4. Add seasonings and Worcestershire sauce
  5. Add flour and stir in. Add broth or water and stir until thicker
  6. Add vegetables and mix in

POTATO TOPPING

  • 1 ½ - 2 lb. russet potatoes (about 2 large potatoes) peeled and cut into 1 inch cubes
  • 8 tablespoons butter
  • milk
  • 1/2 teaspoon garlic powder (OPTIONAL)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated parmesan cheese
  1. Boil potatoes in large pot until soft, then drain
  2. Mix in butter, milk and seasonings
  3. Mash

  4. Mix in grated parmesan

  5. Put meat mixture in a large casserole dish.
  6. Spread mashed potatoes on top to cover
  7. Bake at 400 F for 30 mins.
  8. Can finish by broiling to crisp the top

Maple-Bourbon Chili

  • 1 lb. extra-lean ground beef
  • 1 medium yellow onion, chopped
  • (opt) 1 green pepper, chopped
  • 2 garlic cloves minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 (15 oz/500 ml) can red kidney beans, drained and rinsed
  • 1 (14 oz/500 ml) can diced tomatoes
  • 1 (8 oz.) can tomato sauce (or Heinz chili sauce?)
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • Optional: Up to 1 cup of water I use ½ cup
  1. Add the beef to a large soup pot and place over medium-high heat. Break the beef apart with a wooden spoon. Add the onion. Cook 6-8 minutes, stirring occasionally. Beef should be cooked through. Drain off any excess fat, if necessary.
  2. Add the garlic, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook 1 minute, stirring often.
  3. Add the beans, tomatoes, tomato sauce, bourbon, and maple syrup. (If you like thinner chili, add up to 1 cup of water at this point.) Stir well. Bring to a boil. Then, reduce the heat to low or medium-low. Simmer for 30 minutes, stirring occasionally.
  4. Let the chili rest for 5 minutes before serving.
  5. Garnish ideas: grated cheese, green onion, sour cream, tortilla chips

Chipotle Chili

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1 pound ground bison
  • 1 green bell pepper, chopped
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons chipotle chile powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, drained (Optional)
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (8 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon white sugar
  • ¼ cup warm water
  • 2 tablespoons masa harina (corn flour)
  1. Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
  2. Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes.
  3. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again.
  4. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well
  5. Reduce heat to low and simmer the chili for at least 25 minutes.
  6. Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

Beef-Rice Special

  • 1 lb ground beef
  • 1 pkg onion soup mix
  • 1 1/2 c boiling water
  • 3/4 c uncooked rice
  • 1 16 oz tin diced tomatoes
  • 4 oz shredded cheddar cheese
  1. Brown beef in a large saucepan
  2. Stir in water, onion soup, rice, and tomatoes
  3. Cover and cook on low heat for 25 min
  4. Sprinkle cheese on top and cook until cheese is melted

OPTION: saute sliced onions before browning beef

Spicy Orange Bison Balls

  • 1 pound ground bison
  • ½ cup plain bread crumbs
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon vegetable oil

Sauce

  • 3 cups water (or sub 1 c orange juice)
  • ½ cup orange marmalade
  • ¼ cup rice wine vinegar OR apple cider vinegar
  • 2 tablespoons Asian chili pepper sauce
  • 1 tablespoon soy sauce
  1. Combine bison, bread crumbs, garlic, egg, salt, black pepper, and Worcestershire sauce in a large bowl
  2. divide and form into 24 meatballs.
  3. Heat vegetable oil in a skillet over medium heat.
  4. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
  5. Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet.
  6. Bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.
  7. Serve over rice