Musk Ox Chili Recipe

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Diabetic Friendly

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Musk Ox Chili Recipe

Prep: 30 min. + soaking Cook: 1-3/4 hours

Yield: 14 Servings

30 105 135

Ingredients

2-1/2 cups dried pinto beans
2 pounds ground musk ox, buffalo or lean beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons Italian seasoning
2 teaspoons ground mustard
1 teaspoon crushed red pepper flakes
1 teaspoon curry powder
1 teaspoon seasoned salt
6 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste

Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid; set beans aside.
In the Dutch oven, cook meat over medium heat until no longer pink; drain. Add the beans, onion, garlic, seasonings and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Stir in tomatoes and tomato paste; heat through, stirring occasionally. Yield: 14 servings (3-1/2 quarts).

Nutritional Facts 1 cup equals 217 calories, 2 g fat (trace saturated fat), 26 mg cholesterol, 208 mg sodium, 28 g carbohydrate, 7 g fiber, 24 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Musk Ox Chili in Farm and Ranch Living June/July 2009, p25