This is a great spicy chili recipe with all the goodness of the Buffalo flavor, better, leaner meat.
Ingredients:
1 Tbsp. Vegetable Oil
2 1/2 lbs. Ground Buffalo Meat
1 large Onion, chopped
3 Garlic Cloves, minced
1 Red Bell Pepper, diced
2 Jalapenos, seeded and diced
1 (28 oz.) can Tomato Purée
1 Tbsp. Ground Cumin
1/2 Cup Chili Powder
1/4 tsp. Cinnamon
1/2 tsp. Ground Chipotle Pepper
1/2 tsp. Cayenne
1 1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
2 Cups Beef Broth or Water
2 (15 oz.) cans Pinto Beans, drained
Water as needed
Directions:
Over medium-high heat, cook the buffalo in the oil until is broken in small pieces and browned, in a large pot.
Add the onions and sauté them for 5 minutes, then add the garlic and cook for another minute.
Add ingredients Red Bell Pepper through Beef Broth, bringing to a boil. Reduce to low heat, and let simmer for 1 hour, occasionally stirring.
Add the beans for cook for another 15 minutes.
And Enjoy!
