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Entrees >  Native American >  Buffalo Chili >

 

Buffalo Chili

• 1 LB ground buffalo

• 1/2 tsp. ground cumin

• Pinch of cayenne pepper, or to taste

• 1 (10 oz.) can diced tomatoes with green chilies

• 1 (10.75 oz.) can tomato soup

• 1 (14.5 oz.) can kidney beans, drained

• 1 (15 oz.) can chili beans, drained

• 1/2 medium onion, chopped

• 1/2 tsp. minced garlic

• 1 Anaheim chili pepper, chopped

• 1 poblano chili pepper, chopped

• 2 TBS chili powder

• 1 tsp. red pepper flakes

• 1-1/2 tsp. ground cumin

• 1/2 tsp. cayenne pepper

• Salt & black pepper to taste

Brown ground buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and one pinch cayenne pepper, or to taste. Drain excess grease. Combine the buffalo, tomatoes with green chilies, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chili pepper, poblano chili, chili powder, red pepper flakes, 1-1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt and black pepper in a slow cooker. Cover and cook on low overnight, or for eight hours.

Recipe yields about six servings.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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