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Musk Ox Chili

 Musk Ox Chili
NOTE: if diarist spells the animal "muskox" in the diary, change the recipe title and ingredient back to one word
14 ServingsPrep: 30 min. + soaking Cook: 1-3/4 hours

Ingredients

  • 2-1/2 cups dried pinto beans
  • 2 pounds ground musk ox, buffalo or lean beef (90% lean)
  • 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

2 of 2

Musk Ox Chili (continued)

Directions (continued)

  • 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.