 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. Donna Smith, Fairport, New York Ingredients:
1 pound cubed or coarsely ground buffalo meat |
2 tablespoons canola oil |
1 to 2 cups diced onion |
1 to 2 cups diced green pepper |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1-1/2 to 2 cups tomato juice |
1 can (16 ounces) dark red kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (4 ounces) chopped green chilies |
2 teaspoons chili powder |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
Directions:
1. 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. Yield: 6 servings (1-1/2 quarts).
|
|