Buffalo Chili con Carne
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. —Donna Smith, Fairport, New York
SERVINGS
|
6
|
CATEGORY
|
Low Fat
|
METHOD
|
Stovetop - One-Dish
|
PREP |
5 min. |
COOK
|
100 min.
|
TOTAL
|
105 min.
|
INGREDIENTS
- 1 pound cubed or coarsely ground buffalo meat
- 2 tablespoons vegetable oil
- 1 to 2 cups diced onion
- 1 to 2 cups diced green pepper
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1-1/2 to 2 cups tomato juice
- 1 can (16 ounces) dark red kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons chili powder
- 1 teaspoon salt, optional
- 1/2 teaspoon pepper
DIRECTIONS
In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender. Yield: 6 servings (1-1/2 quarts).