High Plains Buffalo Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Similar in flavor to beef and with less saturated fat, buffalo makes an excellent choice for chili. Stirring in the cornmeal at the end yields a distinct taste and texture. Ingredients:
1 teaspoon canola oil |
1 1/2 cups chopped onion (about 1 large) |
2 garlic cloves, minced |
1 1/2 pounds lean ground buffalo |
2 tablespoons new mexican chile powder |
1/2 teaspoon ground red pepper |
3 1/2 cups water |
2 cups diced peeled baking potato (about 8 ounces) |
2 tablespoons tomato paste |
1 1/2 teaspoons kosher salt |
1 teaspoon dried oregano |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried rubbed sage |
1 tablespoon stone-ground cornmeal |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add buffalo; cook 5 minutes or until browned, stirring to crumble. Stir in chile powder and pepper.
2. Add 3 1/2 cups water, potato, and next 5 ingredients (through sage) to pan; bring to a boil. Reduce heat, and simmer 50 minutes or until potato is very tender. Stir in cornmeal; cook 5 minutes, stirring occasionally.
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