Did you know buffalo is one of the leanest meats you can eat? Yup…pretty cool, huh? Buffalo, or Bison, meat is also rich in nutrients such as zinc and iron. And it generally contains fewer calories, less fat and lower levels of cholesterol than beef, chicken and pork. So…I say why not substitute buffalo for every recipe that calls for beef. Your heart and your health will thank you.
Okay…so I know I’m about a week late with this recipe since Super Bowl Sunday was last week, but that’s okay because this recipe deserves to standout and be put to good use on more than just one day of the year. Seriously…I’m not a super big chili fan but every time I make this I wonder why I don’t make it more often. Yes…it’s that good! It’s got a little spice to it, but don’t worry…it’s not that hot. However you can omit the peppers if you prefer.
Ingredients
1 tablespoon vegetable oil
2 pounds ground buffalo meat
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon ancho chile powder
Sea salt, to taste
Ground pepper, to taste
1 (14.5 ounce) can crushed fire-roasted tomatoes
2/3 cup low-sodium beef broth
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15-ounce) can black beans, drained and rinced
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, sliced in rounds, for garnich
Chopped cilantro, for garnish
Grated light cheese, (optional)
Directions
Step 1: Gather ingredients
Step 2: Wash, seed, chop, mince veggies.
Step 3: In a medium sized pot (about 4 quart capacity) with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned.
Step 4: Remove meat from pot.
Step 5: Discard excess fat from pot, leaving about 1 tablespoon.
Step 6: Bring pot back to medium heat, add onions, red bell pepper, green bell pepper, Poblano pepper and jalapeno pepper and cook over medium heat for about 8 minutes, scraping the bottom from time to time to get all the browned bits of meat folded in with the vegetables.
Step 7: Add garlic, cook for another minute.
Step 8: Add cumin, oregano, salt and pepper. Let spices cook for another minute while stirring.
Step 9: Return browned meat to the pot. Then stir in fire tomatoes, beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf. Stir and bring to boil.
Step 10: Once your ingredients have come to a boil, taste the sauce and adjust salt and pepper to your liking. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes.
Step 11: Drain and rinse beans.
Step 12: Add beans to pot and continue simmering, covered, for another 10 minutes or until beans are warmed through.
Serve in bowls and garnish with cheese, chopped cilantro and green onion.
If you try this recipe, please come back and share with us how you like it.
Have a Fab You Bliss day!
xoxo
Stephanie
*** We love your comments, so join in the party…the more, the merrier! To leave your comment, please type in the comment field below. Thank you for following! ***
