Buffalo Chili

Submitted by SuperSpike

"I made up this recipe to recreate the "Beefalo Chili" at a little burger joint that I frequent. Rich, mild and delicious. Lean 93/7 ground beef can be used in place of the buffalo if you can't find it."

 

• Ready In: 1hr 40mins
• Ingredients: 16
• Serves: 8

ingredients

• 453.59 g ground buffalo meat
• 1 large onion, finely diced
• 1 jalapeno, seeded and minced
• 3 garlic cloves, crushed in a garlic press
• 113.39 g can diced green chilies
• 4.92 ml kosher salt
• 4.92 ml black pepper, freshly ground
• 29.58 ml beef base
• 22.18-29.58 ml Worcestershire sauce
• 1.23 ml maggi seasoning
• 340.19 g low-sodium V8 juice
• 2 (850.48 g) can diced tomatoes (I use petite-diced)
• 2 (850.48 g) can kidney beans
• 2.46 ml cumin
• 4.92 ml paprika
• cayenne pepper, to taste

directions

1. Spray a large, heavy pot (I use my enameled dutch oven) with nonstick spray and brown the bison over medium to medium high heat. When it is almost done browning, add the onions, garlic, and peppers, and cook until they soften.
2. Season the meat and vegetables with the spices, then add all the remaining ingredients except for the beans. Turn the heat down, cover pot and simmer 1 hour.
3. Add the beans and simmer an additional 30 minutes over medium low heat.