This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Change excites me. A change in hairstyle, a change in address, or even something as simple as a change in weather. A seasonal change is always welcome and always ushers in new experiences. That’s what I find so exciting about cooking. It may seem cliche, but the change in weather means a change in my kitchen. I go from fresh salads and BBQ in the summer to hearty soups and warm breads in the fall. And if you ask me, one of the absolute best things about autumn (besides pumpkin spice) is chili. Think about it, is there anything better than a hot bowl of chili on a nippy November day?! Well, possibly one thing… my Bison Chili Bread! With the help of my friends at Better Than Bouillon, I’ve come up with the ultimate seasonal bread recipe to ring in the cooler months. Who wants a slice?
Normally when I think of Better Than Bouillon, my mind automatically goes to soups. That’s because it is a paste concentrate that is equivalent to a broth and works wonderfully as a basic stock or marinade. But there are actually endless possibilities to that little jar of magic. From roasted vegetables to shepherd’s pie, Better Than Bouillon can serve as a secret weapon of flavor. And as I will demonstrate today, it is a fantastic tool to dress up breads. So without further ado, let’s get to the recipe…
This may seem like a complicated recipe, but it’s not all that hard to whip up. Let’s walk through the steps together. First cook 1/2 cup of bison, 1/3 cup of kidney beans, and 1/3 of a white onion (diced) in a pan over medium heat until the meat is cooked through. Set aside to cool. This is also a good time to preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix 2 cups of all-purpose flour, 1/2 cup of almond flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Then grate 1/2 cup of cold butter into the bowl and mix thoroughly with a spatula. Quick tip: If you’re getting too frustrated mixing with a spatula, grease your hands and then use them! Sometimes the old-fashioned way of mixing is best!
In a small bowl, mix together 1/2 cup of milk and 1 1/2 tablespoons of Better Than Bouillon Chili paste. I always have Better Than Bouillon on hand because of it’s quality and versatility. When I was pregnant with my little munchkin, I used to add a bit to a cup of hot water for an instant, rejuvenating snack broth. And what I found out during that time was that Better Than Bouillon doesn’t expire as quickly as other broths or cubes and fully dissolves without residual grittiness. Plus, it comes in a variety of categories and flavors. The Premium category features Chicken, Beef, Vegetable, Roasted Garlic, Chili, Clam, Fish, Ham, Lobster, Mushroom, and Turkey. The Organic features Roasted Chicken, Mushroom, Turkey, Beef, and Vegetable. Better Than Bouillon’s Vegetarian category has options like Vegetarian No Chicken Base, Vegetable, Roasted Garlic, Organic Vegetable, and Vegetarian No Beef Base. And lastly the Reduced Sodium features Beef, Chicken, and Vegetable.
Pour into the bowl with dry ingredients, add 1 egg, and mix until a thick dough is created.
Fold the bison ingredients in with the dough and place on the lined baking sheet.
Mold the dough into a round loaf shape, brush with egg wash, and top with shredded cheese.
Bake for approx. 25-30 minutes and enjoy!
If having a delicious autumn bread recipe wasn’t fantastic enough, Better Than Bouillon is giving my lovely readers the chance to win some prizes. Prizes include nine $50 Visa Gift Cards and 1 Better Than Bouillon variety gift pack including flavors of Chicken, Vegetable, Chili, Beef, and Garlic! So make sure to enter today for your chance to win below and let me know if you try out the Bison Chili Bread recipe.
I-C will randomly select winners from all program entries and will facilitate fulfillment of the winning prizes 9 winners.