Pow Wow Tacos

Pow Wow Tacos

Bison chili sits atop fry bread in this colourful “Tipi” taco.

INGREDIENTS

Chili

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

Taco

bannock dough (see recipe)

shredded lettuce

red onions

shredded Bothwell cheddar

salsa or chopped tomatoes

sour cream

METHOD

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