1 Tbs. Cumin, ground 1 Tbs. Dark Chili Powder 1/4 tsp. Oregano, dry 1/4 tsp. Salt
Pull stems off of peppers.
Slit peppers open and remove the seeds.
Place peppers into a bowl.
Pour 3 cups of boiling water over the peppers.
Let peppers sit in water for at least half an hour.
This step can also be done the day before.
Place re-hydrated peppers into a blender.
Add 1 1/2 Cups of the water from the peppers to the blender with the peppers.
Puree chili peppers in the blender.
Place a pot on the stove.
Place oil, onion and garlic into pot.
Cook and stir until onions begin to brown.
Add the buffalo meat to a pot.
Cook and stir until the buffalo meat starts to brown.
Pour pepper puree over the buffalo meat.
Add the spices and salt.
Mix everything together.
Simmer meat for 45 minutes.
Chili should start to thicken but still be a little saucy.
To Serve:
3/4 Cup Buffalo Chili 1/2 Cup Whole Wheat Rotini 1/2 Cup Pinto Beansor canned
Optional Garnish:
Red Onion Green Onion Jalapeno Peppers Cilantro
New Taste Thinking:
When it comes to chili, many people have strong opinions about authentic recipes and ingredients. I am more interested in flavor, portion size, and cholesterol. In this recipe I have managed to stretch four ounces of lean buffalo meat into a delicious, filling meal with the addition of beans and pasta. You can just microwave them before adding the chili. If you are going to use canned beans you should add them when you add the pepper puree. This way they will pick up some flavor while cooking.
Serving Size 1 Cup Servings Per Recipe 4 Calories 301 Calories from Fat 197 Total Fat 22g
Saturated Fat 1g Trans Fat 0g
Cholesterol 78mg Sodium 249mg Total Carbohydrate 4g Dietary Fiber 1g Sugars 1g Protein 22g
