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.

 

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