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| Classic Chili 2 pounds ground buffalo 1/2 onion, chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 1/2 cups tomato sauce 1 (12 ounce) jar prepared salsa 4 tablespoons dry chili seasoning mix 2 (16 ounce) cans kidney beans In a large saucepan over medium heat, combine the ground buffalo and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. |
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| Black Bean Chili 3 lb. boneless buffalo chuck roast, cut into 1/2-inch pieces 2 TBS. vegetable oil 1/2 tsp. salt 2 cans Mexican-style stewed tomatoes, undrained (14-1/2 to 16 oz. each) 1/2 c. prepared steak sauce 1/2 c. water 3 TBS. chili powder 1/4 tsp. crushed red pepper 2 cans black beans, rinsed, drained (15 oz. each) In Dutch oven or large pot, heat oil over medium-high heat until hot. Cook and stir buffalo in 4 batches; brown evenly. Pour off drippings. Return buffalo to pan. Season with salt. Stir in tomatoes, steak sauce, water, chili powder and red pepper. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 to 1-1/2 hours or until meat is tender. Stir in beans; heat through. Serve with toppings, if desired. Makes 8 servings |
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| Chili with a twist 1 lb. Ground Buffalo 1 medium sized onion, chopped 1 12oz. can stewed tomatoes with juice 1 12 oz. can tomato sauce 1 (15 ounce) can kidney beans 1 1/2 cups water chili powder to taste garlic powder 1 teaspoon cinnamon salt and pepper to taste In a large saucepan over medium heat, combine the meat and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to boil, reduce heat to low, cover and let simmer for 15 minutes |
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| Spicy Hot Fire Chili 1 lb. Ground Buffalo 1 medium sized onion, chopped 1 12oz. can stewed tomatoes with juice 1 12 oz. can tomato sauce 1 (15 ounce) can kidney beans 1 1/2 cups water chili powder to taste garlic powder salt and pepper to taste 3 jalapeno peppers diced 1 5oz. Can chili peppers 1 teaspoon Tabasco sauce In a large saucepan over medium heat, combine the meat and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans, jalapeno peppers, chili peppers, Tabasco and water. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes. For premium taste, let simmer for one hour. |
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