Sunday, November 4, 2007

Buffalo Chili

Buffalo Chili

3 lbs. ground buffalo (or very lean ground beef)
2 T. chili powder
1 t. sea salt
1/2 t. freshly ground pepper
1 T. ground cumin
2 cloves garlic, pressed
1 t. paprika
3 cans Ro-tel diced tomatoes and green chiles
1-2 cans (12 oz) tomato juice (depending on how thick you want it)
2 cans pinto beans or red or white kidney beans (whatever I have on hand)

Brown the meat with the spices. Add remaining ingredients. Cover and simmer for 30-60 minutes. Serve with chopped onions and grated cheese, over corn chips, or just plain. Makes about 16 cups of chili. We freeze it in individual serving sized glass storage bowls, and Ornery takes it for lunch.

(For a spicier flavor, substitute with any or all of the following: Replace Ro-tel with Picante medium or hot salsa. Replace tomato juice with spicy V8 juice cocktail. Replace plain beans with seasoned beans containing jalapeno peppers. You can also increase the chili powder, add tobasco, etc. We are not very spicy folk, here!)

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