24 Ounces Fresh Buffalo Meat, about 1 1/2 pounds 1 Cup Onion, small dice 4 Cloves Garlic, chopped 2 Tbs. Olive Oil
Spice Blend: 2 Tbs. Ground Ancho Chili 2 Tbs. Chili Powder, light or dark 1 Tbs. Ground Cumin 1 tsp. Oregano, dry or fresh 1 tsp. Salt 1/2 tsp. Ground Black Pepper
1 Tomato, medium size 2 Cups Vegetable Stock 1 Can Beans, any kind you like, 14 oz. 1 Tbs. Lime Juice
Garnish: any or all, green onion, serrano pepper, cilantro, avocado
Here is some super fresh ground buffalo meat from the Whole Foods Store in La Jolla, CA.
Peel and dice the onion.
Peel and chop the garlic.
Place oil, onion and garlic into a heavy pot.
Cook and stir ingredients over medium-high heat for a few minutes.
Onions will just begin to turn golden brown.
Add buffalo meat to the pot.
Use a wooden spoon to chop and cook the meat.
This will take a few minutes.
Gather the spice mix while the meat is cooking.
This is a packet of ground ancho chili.
You can find ancho chili in the spice isle.
You can also use other ground chili peppers.
Other kinds of ground chili could include, New Mexican Red, Guajillo, or California.
Add the spice blend to the pot.
Cook, chop and stir ingredients together.
Continue to cook for a couple more minutes.
Meat needs to change from raw to mostly cooked.
While meat is cooking, slice & chop the tomato.
Add tomatoe to the pot.
Rinse off the beans and add to the pot.
I used kidney beans this time and have also used pinto, black and white beans in the past.
Add vegetable stock to the pot.
Bring ingredients to a boil.
Turn heat down to a simmer.
Cover the pot and simmer for half an hour.
You will need to stir the pot every few minutes.
After the half hour, remove the lid.
Continue to simmer the chili for another 20 minutes.
Add lime juice and serve.
Garnish as you like.
New Taste Thinking:
I love cooking and eating chili. Here are a couple of my other favorite recipes. Vegetable Chili, which makes a lot and freezes well and a delicious Turkey and Black Bean Chili. I also like to make a batch of these Cornmeal Muffins while the chili is cooking.
