2 lbs. Smoky Hill Ground Bison Burger 1/2 onion-chopped 2 stalks celery-chopped 2 large cloves garlic-minced 1- 4.5 oz. can green chopped chilies 1/4 c. butter 2- 16 oz. cans of cooked Great Northern or Butter beans (I like to puree in a can of butter beans and add a can of the Great Northern beans in whole) 1/3 c. flour 2 c. milk 1 t. salt 1-2 t. chili powder (or more if you prefer it hotter) 1/4 t. ground cumin 1/4 t. ground pepper 2 T. white vinegar 2 T. fresh lime juice Tabasco Sauce to taste (optional) 1 c. shredded mozzarella cheese
Brown burger, then add onion, celery, garlic, chilies, and butter, and cook until vegetables are translucent. In blender, puree 1 can of the beans, flour, and 1 cup of the milk. Add this mixture and the rest of the ingredients but the cheese to a pot and simmer for a 1/2 hour to blend the flavors. Add cheese and blend in to melt it before serving. Garnish with a dollop of sour cream, shredded mozzarella cheese, and a dash of paprika or fresh cilantro. Makes 6-8 servings
