Florida Native Mexican Buffalo Chili With Monterey Jack Nachos

Recipe by kitty.rock
READY IN: 1hr 10mins




  • 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.