Florida Native Mexican Buffalo Chili With Monterey Jack Nachos
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 lb lean ground buffalo
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2 green chilies, seeded and finely chopped or 1 (6 ounce) can green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 tablespoons tomato puree (paste)
- 3 3⁄4 cups beef stock
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 3 tablespoons chopped fresh cilantro leaves
- sea salt
- fresh ground black pepper
TOPPING
- 1 (9 ounce) bag blue corn tortilla chips, lightly crushed
- 2 cups monterey jack cheese, grated
SUBSTITUTION
- 2 cups cheddar cheese, instead of monterey jack if you prefer
- 2 (15 ounce) cans black beans (mixed, 1 each) or 2 (15 ounce) cans red beans, for the pinto beans (mixed, 1 each)
- 1 lb lean ground beef, for the lean ground buffalo
Directions
- Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
- Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
- Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
- Reduce heat and cover the pan. Simmer for about 45 minutes.
- Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
- Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
- Remove the bay leaves before serving.
- To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.
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