My family gets together every Christmas Eve, and we rotate houses every year. Last year was my husband's and my first year back in the U.S. after being in Hong Kong for three years, so we threw the party at our house. The photo I attached represents my crazy family perfectly, and they made me as crazy as I am today. I love them more than anything!

• 1 1/2 pounds ground bison, or regular ground beef will work too
• 2 cloves garlic, chopped
• 2 tablespoons oil
• 1 1/2 cups onion, diced
• 1 1/2 cups carrots, peeled and diced
• 1 sweet potato
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne or chipotle pepper, optional
• 4 cups zucchini, diced, about 2 to 3 medium zucchinis
• 1 15 ounce can tomato puree or tomato sauce; I prefer to puree fresh tomatoes, but the canned version will do in a time crunch!
• 1 15 ounce can diced tomatoes; same here

In a large cast iron pot or skillet, brown bison meat and garlic. Cook over medium heat until beef is thoroughly browned. Drain off excess fat, set aside. Add oil, onions, sweet potato, carrots and seasonings to the skillet and cook until translucent over medium high heat, about 5 to 7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes. Add cooked beef, tomato puree or sauce, and tomatoes into the pot and stir. Bring everything to a boil, reduce heat, and simmer for 20 minutes, stirring about every 5 minutes. Serve immediately. You can top with whatever you like. We usually add green onions, jalapeno and a scoop of fat free cottage cheese, so you get the sour cream flavor without all of the calories and fat!