69News at Sunrise

Sunrise Chef: Rising Sun Inn

Fred Duerr, owner and executive chef of the Rising Sun Inn in Franconia Township, stopped by the WFMZ kitchen to talk about the upcoming wine and food pairing event on Oct. 26 and to prepare some favorites, including bison chili.

Buffalo Chili

3 lbs. ground buffalo meat
3 cups chopped tomato and juice, 24 oz. can
3 cups canned red kidney beans, washed and drained
2 cups diced onions
1 cup diced green pepper
1 cup diced red pepper
1 tablespoon chopped garlic
12 oz. beer, your favorite brand or water
1/2  cup diced, canned jalapeño peppers
4 oz. tomato paste
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 tablespoons ground cumin
1 cup grated cheddar cheese
Salt and pepper

Combine 2 tablespoons of salad oil and bison meat in a hot pot and brown for 5 minutes. Add onion and garlic, cook for 5 minutes, turn down to medium heat and add all peppers. Cook for 2 minutes.

Add all spices cook for 2 minutes then add 12 oz. of beer. Cook for 5 minutes and add tomatoes, tomato paste and kidney beans. Bring to a boil and simmer 15 to 20 minutes.  Serve in a bowl and top with cheddar cheese.

Roasted Peppers Vegan Quinoa

2 cups diced tri-colored banana peppers
1 cup diced onion
1 cup quinoa
1 1/2 cups water
1/4 teaspoon sea salt
2 tablespoons of extra virgin olive oil

In a medium saucepan, heat extra virgin olive oil. Add peppers and onions. Sauté for 3 to 5 minutes. Add 1 1/2 cups water and salt. Bring to a boil. Add quinoa and stir. Turn burner down to low. Cook uncovered for 10 minutes. Let rest for 10 minutes.

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