I need a recipe for a hearty buffalo chili?!
Answers:
I'm not sure what type of buffalo chili you want a recipe for, as I couldn't find one specifically labeled "hearty"!. Here are a few I hope you'll enjoy:
Buffalo Chili
1 pound ground buffalo
1 medium onion, chopped
1 16-ounce can pinto or kidney beans, rinsed and drained
2 16-ounce cans tomatoes
? cup water
2 teaspoons chili powder
? teaspoon salt
? teaspoon ground pepper
1!. Cook the ground buffalo and onion in a skillet on low heat until meat is browned and the onion is tender, about 10 minutes!.
2!. Add the beans, tomatoes, water, and seasonings!.
3!. Cover and simmer on low heat for 1 hour, adding more water if chili becomes too thick!.
Recipe provided by Buffalo Stampede
Makes about 7 (1 cup) servings
Nutrition Information for each serving of Buffalo Chili:
Calories 136
Calories from F at 15
Total Fat 1!.7 g
Saturated Fat 0!.5 g
Cholesterol 30 mg
Sodium 578 mg
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sugar 4 g
Protein 15 g
Vitamin A 36 RE
Vitamin C 18 mg
Calcium 65 mg
Iron 2!.5 mg
http://www!.fns!.usda!.gov/FDD/facts/hhpfac!.!.!.
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Red Buffalo Walk Enterprise Buffalo Chili
Begin by dicing 4 large onions, and saute them in 2 Tbsp!. of olive oil in a separte skillet, (saute them until they become translucent) then brown 5-6 lbs of ground buffalo in a large stock pot until it loses it's red color!. Then add the following ingredients: The sauteed onions plus: 2 tsp!. garlic powder, 2 tsp!. cinnamon, 2 tsp!. cumin, 1 tsp!. ground sage, 1 Tbsp!. sugar, 4 cups of water or 32 oz!. of your favorite beer, 5 Tbsp!. chili powder (whichever brand you prefer), (2) 26 1/2 oz!. cans of green pepper and mushroom spaghetti sauce, (2) 10 oz!. cans of diced tomatoes and green chilies, (1) 15 1/2 oz!. can of dark red kidney beans with juice, (1) 15 oz!. can of pinto beans with sauce!. Bring combined ingredients to a boil and lower heat and simmer over medium/low heat for 2-3 hours!. Add or delete ingredients to please your guest's taste, serve with your choice of garnish and NNNNNNNjoy!Add crackers (Ritz, or Captain's wafers) Submitted by: Patricia and Ed Force of Red Buffalo Walk Enterprise
http://www!.bisoncentral!.com/index!.php!?s=!.!.!.
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Buffalo Chili (about 8 servings)
1/2 pound dried black beans (I used Black Nightfall from Rancho Gordo)
10 cups water, divided
1 dried ancho chile
1 Tbsp light tasting oil (olive or canola)
1 pound ground bison*
1 cup chopped onion, about 2 medium
1 or 2 cloves minced or pressed garlic (use 2 if small)
1 cup diced carrot
1 cup diced red bell pepper
1/2 cup diced celery
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp paprika (I used smoked Spanish paprika, because that's what I had)
1 tsp crushed red pepper
1 28-oz can diced, undrained tomatoes (I used Muir Glen Fire Roasted)
1 12-oz bottle dark beer (I used Samuel Smith's Oatmeal Stout and drank the extra!)
1/2 cup tomato paste
2 Tbsp brown sugar
1/2 - 1 tsp salt
1/4 tsp black pepper
Rinse beans and place into Dutch oven, cover with water to 2 inches above beans, bring to a boil, and boil for 2 minutes!. Remove from heat, cover and let stand for 1 hour!. Drain, return beans to pot, add 8 cups water and bring to a boil!. Reduce heat and simmer until beans are tender (black beans might take 30-40 minutes, the ones I used took an hour)!. Drain and set aside!.
Bring 2 cups water and ancho chile to boil in small saucepan!. Remove from heat, cover, and let stand for 20 minutes or so!. Drain, remove seeds, and chop!. Set aside!.
Heat oil in large Dutch oven over medium heat, add ground bison, and brown meat!. Add onion and garlic, cooking for another 3-4 minutes!. Add carrots, red bell pepper, and celery!. Cook for another 3-4 minutes!. Then stir in cumin, oregano, paprika and crushed red pepper!. Cook for 1 minute!. Add ancho chile, tomatoes, beer, and bring to the boil!. Cover and reduce heat!. Simmer for about 30 minutes!. Stir in beans and tomato paste and cover, cooking for another 15-30 minutes!. Stir in sugar, salt, and black pepper!. Serve or (even better) reheat it later after the flavors have truly melded!.
http://www!.chowhound!.com/topics/481573
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Spicy Buffalo Chili
Ingredients
1/2 pound dried black beans (about 1 1/4 cups)
10 cup water, divided
1 dried ancho chile (about 1/2 ounce)
1 tablespoon olive oil
1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes
1 cup chopped onion
1 large garlic clove, minced
1 cup finely chopped carrot
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
1/2 to 1 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bottle dark beer
1/4 cup tomato paste
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Preparation
Sort and wash beans, and place in a large Dutch oven!. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes!. Remove from heat; cover and let stand 1 hour!. Drain!. Return beans to pan, and add 8 cups water!. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender!. Drain; set aside!.
Combine 2 cups water and chile in a small saucepan, and bring to a boil!. Remove from heat; cover and let stand for 20 minutes or until soft!. Drain, and discard seeds and membranes!. Chop and set aside!.
Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides!. Add onion and garlic, and saute for 3 minutes!. Add carrot, bell pepper, and celery, and cook for 3 minutes!. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute!. Stir in ancho chile, tomatoes, and beer, and bring to a boil!. Cover, reduce heat, and simmer for 30 minutes!. Stir in beans and tomato paste, and cook, covered, for 15 minutes!. Stir in sugar, salt, and black pepper!.
Yield
8 servings (serving size: 1 cup)
Nutritional Information
CALORIES 236(14% from fat); FAT 3!.6g (sat 0!.7g,mono 1!.7g,poly 0!.8g); PROTEIN 19!.9g; CHOLESTEROL 26mg; CALCIUM 101mg; SODIUM 363mg; FIBER 11!.3g; IRON 4!.4mg; CARBOHYDRATE 33!.1g
http://find!.myrecipes!.com/recipes/recipe!.!.!.
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West Texas-Style Buffalo Chili
PREP TIME 30 Min
COOK TIME 3 Hrs 30 Min
READY IN 4 Hrs
Original recipe yield: 8 servings
INGREDIENTS
* 1 (8 ounce) package dry black beans
* 1 (8 ounce) package dry kidney beans
* 1 tablespoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons vegetable oil
* 1 large sweet onion, chopped
* 2 green bell peppers, chopped
* 2 zucchini, diced
* 3 (10 ounce) cans diced tomatoes with green chile peppers
* 1 (10 ounce) can tomato sauce
* 1/2 (16 ounce) jar hot chunky salsa
* 2 tablespoons chili sauce
* 2 pounds ground buffalo
DIRECTIONS
1!. Soak beans in water overnight!. Drain and rinse!.
2!. In a large pot, combine beans with water to cover!. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender!. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper!. Reserve the seeds!.
3!. Heat oil in a large heavy skillet over medium low heat!. Saute the onion and bell peppers for 3 minutes!. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa!. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat!.
4!. Place ground buffalo meat in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain excess fat!. Stir buffalo and vegetable mixture into beans!. Continue to simmer for 1 hour!.
http://allrecipes!.com/Recipe/West-Texas-!.!.!.Www@FoodAQ@Com
Buffalo Chili
1 pound ground buffalo
1 medium onion, chopped
1 16-ounce can pinto or kidney beans, rinsed and drained
2 16-ounce cans tomatoes
? cup water
2 teaspoons chili powder
? teaspoon salt
? teaspoon ground pepper
1!. Cook the ground buffalo and onion in a skillet on low heat until meat is browned and the onion is tender, about 10 minutes!.
2!. Add the beans, tomatoes, water, and seasonings!.
3!. Cover and simmer on low heat for 1 hour, adding more water if chili becomes too thick!.
Recipe provided by Buffalo Stampede
Makes about 7 (1 cup) servings
Nutrition Information for each serving of Buffalo Chili:
Calories 136
Calories from F at 15
Total Fat 1!.7 g
Saturated Fat 0!.5 g
Cholesterol 30 mg
Sodium 578 mg
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sugar 4 g
Protein 15 g
Vitamin A 36 RE
Vitamin C 18 mg
Calcium 65 mg
Iron 2!.5 mg
http://www!.fns!.usda!.gov/FDD/facts/hhpfac!.!.!.
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Red Buffalo Walk Enterprise Buffalo Chili
Begin by dicing 4 large onions, and saute them in 2 Tbsp!. of olive oil in a separte skillet, (saute them until they become translucent) then brown 5-6 lbs of ground buffalo in a large stock pot until it loses it's red color!. Then add the following ingredients: The sauteed onions plus: 2 tsp!. garlic powder, 2 tsp!. cinnamon, 2 tsp!. cumin, 1 tsp!. ground sage, 1 Tbsp!. sugar, 4 cups of water or 32 oz!. of your favorite beer, 5 Tbsp!. chili powder (whichever brand you prefer), (2) 26 1/2 oz!. cans of green pepper and mushroom spaghetti sauce, (2) 10 oz!. cans of diced tomatoes and green chilies, (1) 15 1/2 oz!. can of dark red kidney beans with juice, (1) 15 oz!. can of pinto beans with sauce!. Bring combined ingredients to a boil and lower heat and simmer over medium/low heat for 2-3 hours!. Add or delete ingredients to please your guest's taste, serve with your choice of garnish and NNNNNNNjoy!Add crackers (Ritz, or Captain's wafers) Submitted by: Patricia and Ed Force of Red Buffalo Walk Enterprise
http://www!.bisoncentral!.com/index!.php!?s=!.!.!.
--------------------------------------!.!.!.
Buffalo Chili (about 8 servings)
1/2 pound dried black beans (I used Black Nightfall from Rancho Gordo)
10 cups water, divided
1 dried ancho chile
1 Tbsp light tasting oil (olive or canola)
1 pound ground bison*
1 cup chopped onion, about 2 medium
1 or 2 cloves minced or pressed garlic (use 2 if small)
1 cup diced carrot
1 cup diced red bell pepper
1/2 cup diced celery
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp paprika (I used smoked Spanish paprika, because that's what I had)
1 tsp crushed red pepper
1 28-oz can diced, undrained tomatoes (I used Muir Glen Fire Roasted)
1 12-oz bottle dark beer (I used Samuel Smith's Oatmeal Stout and drank the extra!)
1/2 cup tomato paste
2 Tbsp brown sugar
1/2 - 1 tsp salt
1/4 tsp black pepper
Rinse beans and place into Dutch oven, cover with water to 2 inches above beans, bring to a boil, and boil for 2 minutes!. Remove from heat, cover and let stand for 1 hour!. Drain, return beans to pot, add 8 cups water and bring to a boil!. Reduce heat and simmer until beans are tender (black beans might take 30-40 minutes, the ones I used took an hour)!. Drain and set aside!.
Bring 2 cups water and ancho chile to boil in small saucepan!. Remove from heat, cover, and let stand for 20 minutes or so!. Drain, remove seeds, and chop!. Set aside!.
Heat oil in large Dutch oven over medium heat, add ground bison, and brown meat!. Add onion and garlic, cooking for another 3-4 minutes!. Add carrots, red bell pepper, and celery!. Cook for another 3-4 minutes!. Then stir in cumin, oregano, paprika and crushed red pepper!. Cook for 1 minute!. Add ancho chile, tomatoes, beer, and bring to the boil!. Cover and reduce heat!. Simmer for about 30 minutes!. Stir in beans and tomato paste and cover, cooking for another 15-30 minutes!. Stir in sugar, salt, and black pepper!. Serve or (even better) reheat it later after the flavors have truly melded!.
http://www!.chowhound!.com/topics/481573
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Spicy Buffalo Chili
Ingredients
1/2 pound dried black beans (about 1 1/4 cups)
10 cup water, divided
1 dried ancho chile (about 1/2 ounce)
1 tablespoon olive oil
1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes
1 cup chopped onion
1 large garlic clove, minced
1 cup finely chopped carrot
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
1/2 to 1 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bottle dark beer
1/4 cup tomato paste
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Preparation
Sort and wash beans, and place in a large Dutch oven!. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes!. Remove from heat; cover and let stand 1 hour!. Drain!. Return beans to pan, and add 8 cups water!. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender!. Drain; set aside!.
Combine 2 cups water and chile in a small saucepan, and bring to a boil!. Remove from heat; cover and let stand for 20 minutes or until soft!. Drain, and discard seeds and membranes!. Chop and set aside!.
Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides!. Add onion and garlic, and saute for 3 minutes!. Add carrot, bell pepper, and celery, and cook for 3 minutes!. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute!. Stir in ancho chile, tomatoes, and beer, and bring to a boil!. Cover, reduce heat, and simmer for 30 minutes!. Stir in beans and tomato paste, and cook, covered, for 15 minutes!. Stir in sugar, salt, and black pepper!.
Yield
8 servings (serving size: 1 cup)
Nutritional Information
CALORIES 236(14% from fat); FAT 3!.6g (sat 0!.7g,mono 1!.7g,poly 0!.8g); PROTEIN 19!.9g; CHOLESTEROL 26mg; CALCIUM 101mg; SODIUM 363mg; FIBER 11!.3g; IRON 4!.4mg; CARBOHYDRATE 33!.1g
http://find!.myrecipes!.com/recipes/recipe!.!.!.
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West Texas-Style Buffalo Chili
PREP TIME 30 Min
COOK TIME 3 Hrs 30 Min
READY IN 4 Hrs
Original recipe yield: 8 servings
INGREDIENTS
* 1 (8 ounce) package dry black beans
* 1 (8 ounce) package dry kidney beans
* 1 tablespoon chili powder
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons vegetable oil
* 1 large sweet onion, chopped
* 2 green bell peppers, chopped
* 2 zucchini, diced
* 3 (10 ounce) cans diced tomatoes with green chile peppers
* 1 (10 ounce) can tomato sauce
* 1/2 (16 ounce) jar hot chunky salsa
* 2 tablespoons chili sauce
* 2 pounds ground buffalo
DIRECTIONS
1!. Soak beans in water overnight!. Drain and rinse!.
2!. In a large pot, combine beans with water to cover!. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender!. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper!. Reserve the seeds!.
3!. Heat oil in a large heavy skillet over medium low heat!. Saute the onion and bell peppers for 3 minutes!. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa!. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat!.
4!. Place ground buffalo meat in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain excess fat!. Stir buffalo and vegetable mixture into beans!. Continue to simmer for 1 hour!.
http://allrecipes!.com/Recipe/West-Texas-!.!.!.Www@FoodAQ@Com
libbyami's recipe reference sounds great!. I would add some grated Mexican chocolate to the pot close to completion time!. About 1/8 cup!. Use a cheese grater to grate it!. This is the secret to great chili!. I learned this secret from a friend's Mother who was 1st generation Mexican American from New Mexico!.
http://chocoibarra!.com!.mx/ingles/product!.!.!.Www@FoodAQ@Com
http://chocoibarra!.com!.mx/ingles/product!.!.!.Www@FoodAQ@Com
http://americanfood!.about!.com/od/chilire!.!.!.Www@FoodAQ@Com