Crock Pot 3 Bean Buffalo Chili w/ Cornbread

February 11, 2016 at 6:03 PM | Posted in Bush's, chili, Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 005
I had a Simple Truth Breakfast Sandwich to start the day, egg White and Canadian Bacon. After Breakfast I went out and started the car and let it warm up a bit. Another cold one out there at 9 degrees! Had to get out for a while today, I had a bad case of Cabin Fever! Felt great to get out. Stopped for gas, then the bank, and on to Kroger. I picked up a Birthday Cake for my Mom, her Birthday is tomorrow. Mom will be 88 Friday! Moms my best friend, cherish every day she’s around. Tonight I prepared my Crock Pot 3 Bean Buffalo Chili w/ Cornbread.

 

 
What better than a big bowl of Chili on a cold Winter’s Day! I’ve been out of Chili for a while now, so its high time to solve that problem! Plus I’ve been wanting some for a while now so it’s time. It’s loaded with nothing but good Crock Pot 3 Bean Buffalo Chili w Cornbread 001things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Red Beans), 1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).

 

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 002
To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.

 

 
Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined with all those Cornbreadspices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, Mom and Dad both had a couple of bowls of it. You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears

September 4, 2014 at 5:07 PM | Posted in Butterball Smoked Turkey Sausage, leftovers, shrimp, Zatarain's | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: (Leftovers) Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears

 

 

 

Zatarain's Gumbo Pasta Shrimp Sausage 008
Beautiful morning out today. Started the day off by making Pancakes and Turkey Bacon! I used the Bisquick Heart Smart. It’s a Low Fat and 0 Cholesterol pancake mix. There are 190 calories and 32 net carbs per serving, 3 Pancakes per serving. I used Egg Beater’s instead of 1 Egg to prepare the mix with. To top the Pancakes I used Maple Grove Farms Sugar Free Maple Flavor Syrup. Then I also had some Jennie – O Turkey Bacon. Spent most of the afternoon with Dad at the rehab center, today is his Birthday. He turned 93 today. We had a Birthday Cake and 11 people showed up, he was really surprised. Hopefully he’ll be home soon. Thank goodness for leftovers! Because I really didn’t feel like cooking and besides that the dinner last night was fantastic! So tonight I warmed up the Leftover Shrimp and Smoked Turkey Sausage Gumbo w/ Cornbread Ears.

 
To make last night’s dinner and turn it into tonight’s dinner I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base. First time used this with the Pasta instead of Rice. Very easy to prepare, takes about 25-30 minutes. I just boiled the stock that was in the packet, Jalapeno Slices, sliced Butterball Hardwood Smoked Turkey Sausage, and a few shakes of the Frank’s Red Hot Sauce for 15 minutes. Then I added Extra Large Shrimp and simmered another 10 minutes. Said and done the Gumbo is ready to serve and It turned out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one nice hearty and delicious dinner.

 

 

 

cornbread ears
I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 
Zatarain’s Gumbo Pasta Dinner MixZatarain’s New Orleans Style Scampi Pasta Dinner Mix

 

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

 

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting Agents.
Usage Tips

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

No Scroll Recipes

Keep It Simple

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!

Ped's Kitchen

Good, simple, tasty food

Jenn's Cookbook

Maybe I'll just have one more...

Something From the Ovens

A little food, a little art, a lot of love!