Aaniin! We kicked off our healthy eating series in Ponemah a couple of weeks ago with Indigenous chef Vince Johnson, who shared with us a delicious turkey taco recipe. It was a big hit. Last night, we served BUFFALO CHILI, which was a perfect meal for a cool fall evening. We got some good exercise listening to powwow jams and dancing and winnowing the Manoomin we harvested this year during ricing season. Today we are posting our Buffalo chili recipe for you to try at home! Feel free to tweak it to your taste. You can add or take out anything that you feel will customize your bowl of chili and make it perfect. ENJOY!
Easy Buffalo Chili
*Using home canned tomatoes and fresh corn and peppers gives the best flavor, but is not necessary. You can use all canned store bought veggies. Enjoy.
8 to 10 servings
2 pounds ground buffalo or bison (you could use venison if you don’t have buffalo)
2 medium (2-1/2" dia)s onions, chopped
4 cloves garlic, minced
1 large bell pepper
2 tablespoons chili powder
2 teaspoons salt (or to taste)
2 teaspoons dried oregano
1 tsp paprika
1 tsp powdered cayenne pepper
4 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans with liquid
Combine ground meat, onion, bell pepper, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
Stir in chili powder, paprika, cayenne, salt, and oregano. Stir the meat well with all the spices to mix all the flavors.
Add the tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
You can also add everything to a crock pot or insntant pot to cook after you have cooked the meat/onion/pepper mixture if you want to simmer it all day or let it cook if you need to go somewhere.
You can serve with jalapenos, crackers, cheese, sour cream, fresh green onions to add some extra flavor.