Buffalo Meat Chili Recipes

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Steps:

• Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

Steps:

• Soak beans in water overnight. Drain and rinse.
• In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
• Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
• Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

Steps:

• In five-quart skillet, sauté bell peppers and onions till aromatic juices are observed.
• Add ground buffalo meat and brown.
• Reduce heat and add canned tomatoes (with juice) and tomato paste.
• Add kidney beans and chili beans and stir in the jalepeño peppers.
• Add chili powder, salt, pepper, and other spices. For a bit of variety, consider adding two tablespoons of brown sugar!
• Reduce to simmer and cook (covered) for 90 to 120 minutes, adding hot sauce to taste.
• Remove from heat and let stand for 15 minutes before serving. Best with cornbread and a great ale.

Steps:

• Brown buffalo meat in skillet.
• Chop/dice onion, celery, tomatoes.
• Add all ingrediants to crock pot and cook for 2 hours.
• Makes 5 servings.