- 2 lb ground Buffalo or Elk
- 1 tbsp oil or oil spray the sauté pan
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 1 15-19oz dry kidney beans
- 1 12oz can of plum diced tomatoes
- 1 12oz can of tomato puree
- 1 tbsp of brown sugar
- 4 cloves of crushed garlic
- 4 Tbsp chili powder
- 1 Tbsp cumin powder
- 2 tsp thyme
- 1 tsp red chili flakes (optional)
- 12 ozs of water or one beer of choice
In a sauté pan with spray or oil, sauté diced onion & bell pepper with garlic and ground meat until medium-well or cooked throughout. Add the cooked meat mixture to the kidney beans add water or beer, tomato paste, diced tomatoes, all herbs, and spices, stir well, cover and simmer for 2-3 hours (add more beer or water if needed). Serve immediately or cool and cover to cook at a later date. (Chili can be frozen).
~ Recipe created by Suzanne Marino
Chef/owner of Cadillac Grille in Jackson Hole, Wyoming
