When Guy, Dick and I went to Sedona I had some fabulous buffalo meet chili at the Silver Saddle. Then, when Gil, Dick and I went to Montana, I had some more fabulous buffalo chili. I’ve decided I should be able to have this chili at home, but lacked a recipe. The recipe below works, it’s delicious and lean, and it’s all mine.
INGREDIENTS
- 2 lbs. ground buffalo meat (bison)
- 3 tbsp. safflower oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomato puree
- ¼ cup chili powder
- 1 tbsp. ground cumin
- ¼ tsp. cinnamon
- ½ tsp. dried oregano
- 1 ½ tsp. salt
- 1 tsp. pepper or paprika
- 2 cups beef broth
- 1 15 oz. can black beans
- 1 cup frozen yellow corn kernels
INSTRUCTIONS
In a large pot over medium-high heat heat the oil until it shimmers. Add the buffalo and cook until brown, stirring often. Add the onion and garlic and sauté for 5 minutes. Add the remaining ingredients except for the corn and bring to a boil. Simmer over low heat for an hour stirring occasionally. Add the corn and cook 3 more minutes. You can add water for a thinner chili but I like mine thick with slabs of crunchy bread, preferably multi-grain.