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.


You can also substitute cubed or ground venison or elk for the buffalo.

Makes 6 servings.  Mama's Corner.


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