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Buffalo Chili con Carne
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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
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).
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |