Fiery Buffalo Chili
This buffalo chili recipe is perfect to share with a group of sports fans on a cold winter day.
Prep Time: 1.5 hours
Serves 6
2 lbs. ground buffalo
2 tbsp. olive oil
2 medium onions, diced (about 2 cups)
1 medium zucchini, diced (about 1/2 cup)
1 medium yellow squash, diced (about 1/2 cup)
2 cloves garlic, minced
2 (28-ounce) cans of diced organic tomatoes
1 (6-ounce) can tomato paste
2 (15-ounce) cans organic kidney beans
4 tbsp. chili powder
1 tbsp. cumin
1 tsp. cayenne (optional)
2 tsp. sea salt
1 bunch fresh cilantro, chopped
1 8 oz pkg. aged cheddar cheese, shredded
1 cup sour cream
organic tortilla chips for garnish
This simple recipe packs a ton of flavor and since buffalo is low in cholesterol, it's healthy too!
Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash and garlic, sauté for 5 minutes, or until soft. Add buffalo, cook and stir until brown. Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt. If chili is too thick, add water (or beer) to achieve desired consistency. Simmer for at least 1 hour. Ladle into bowls and serve piping hot. Garnish with cheddar cheese, sour cream, chopped cilantro and tortilla chips.
