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Buffalo Chili

(serves 10)
Recipe created by Suzanne Marino
Chef/owner of Cadillac Grille in Jackson Hole, Wyoming. It’s perfect after a long day of skiing or for halftime while watching the game.
2 pounds ground buffalo
1 tablespoon oil
1 small sweet onion, diced
1 small green pepper, diced
16 ounces dried kidney beans
1 12 ounce can diced plum tomatoes
1 12 ounce can tomato puree
1 tablespoon brown sugar
4 cloves garlic crushed
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons thyme
1 teaspoon cayenne pepper
12 ounces of water or beer

Directions

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.


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