After JP was born, Kelly brought us a meal. A DELICIOUS meal. The girls loved it and everytime I say I'm making chili for dinner they ask, "Kelly's chili?!" To their disappointment the answer is always, "No, just mom's chili." Well, today is the day I finally make "Kelly's Chili"! I just recently figured out that she had sent me the recipe (woohoo) and I think we'll be having this chili recipe more often than mine. Thanks, Kelly!
Buffalo Chili
1 tablespoon olive oil
1 pound ground buffalo meat or lean ground beef
1 can (15 oz) whole kernel corn
1 can (15 oz) diced tomatoes
1 can (15 oz) red beans, drained, rinsed
1 can (15 oz) black beans, drained, rinsed
1 red onion chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon cumin
1 tablespoon red pepper flakes
¼ tsp black pepper
2 garlic cloves
1 can (11 oz) can tomato juice
sour cream
chopped fresh cilantro
1. Heat the olive oil in a large Dutch oven over medium-high heat. brown the ground buffalo meat in the hot olive oil, string until crumbly. Drain if using ground beef. Stir in the undrained corn, undrained tomatoes, red beans, black beans, onion, bell peppers, chili powder, salt, cumin, red pepper flakes, black pepper and garlic. Add the tomato juice and mix well.
2. Simmer, covered for 40-45 minutes, stirring frequently. Ladle into chili bowls. Top each serving with a dollop of sour cream and sprinkle with cilantro, or serve with your favorite chili toppings.
Servings: 4
Cooking Tips
You may substitute Bloody Mary mix for the tomato juice and add one 4 oz can chopped green chiles for a spicier chili.
Source: Colorado Colore
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1 comment:
This sounds yummy although I would have to add the ground beef for sure. Even though I live in Colorado I haven't quite gotten into eating buffalo meat yet! ;)
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