Buffalo Chili Con Carne 1 pound cubed or coarsely ground buffalo meat
2 tablespoons vegetable oil 1 to 2 cups diced onion 1 to 2 cups diced green pepper 2 cans (16 ounces each) diced ripe tomatoes, undrained 1 1/2 to 2 cups tomato juice 1 can (4 ounces) chopped green chilies 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon pepper 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in tomatoes, tomato juice, chilies, chili powder, salt and pepper and bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours. Stir in beans. Cover and simmer for 30 minutes, or until meat is tender and beans are heated through. Note: You can also substitute cubed or ground venison or elk for the buffalo. Makes 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
