Homemade crisps & chili

Bison Chili:

Cook 1 diced onion and 1 pound of sliced mushrooms in a bit of oil. Remove from pan and cook 1 pound ground beef or bison until browned. Put onion, mushrooms and meat in a large dutch oven over medium heat. Add 3 cans beans ( kidney, brown, mixed - whatever). Rinse them first. Add 2 cans diced tomatoes and 2-3 tablespoons of chili powder. Add 1 tsp cumin and 1 tablespoon sugar or honey. Simmer over medium heat for 20-30 minutes.

Homemade Crisps:

These little triangles go nicely with soup or chili or just as a snack.















The recipe doesn't call for olive oil but when I made mine, I lightly brushed olive oil over the dough before adding the herbs and cheese...and I like the result. Very easy and fairly quick to make.

Here is the recipe:

2 cups all purpose flour (try to find a version without the fungi "amylase" added)
1 cup grated cheese ( Monterey Jack was recommended, but mozzarella works nicely as well)
1 Tbsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. onion powder
1/4 cup vegetable oil
1/2 cup water

1/4 tsp. chili powder or favorite herbs and grated parmesan
1/4 tsp. ground cumin

Combine first 6 ingredients in a medium bowl.

Add oil and water. Mix until dough forms a ball. Cover and let stand for 20 minutes.

Combine chili powder and cumin in a small cup. (or your favorite herb mixture) Turn dough out onto lightly floured surface. Divide into 4 portions. Roll 1 portion paper thin into10 inch circle. Lightly brush olive oil over dough and sprinkle herbs and parmesan cheese over dough. Cut into 8 wedges. Arrange on lightly greased baking sheet. Bake in 375 degree F oven for about 12 minutes until crisp and slightly browned. Repeat with remaining dough. Makes 32 tasty wedges.