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Betsy's Buffalo Chili Recipe

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This recipe for Betsy's Buffalo Chili, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lbs beef, ground or diced
1 large or 2 med white or yellow onion(s), diced;
1-2 green bell pepper(s), diced;
2-3 cloves garlic, sliced ;
2 pinches salt and a couple grinds of pepper, & if you've got it a pinch or two each cumin & oregano & 1 tsp chili powder.
beans, kidney or pinto: 1 lb dry, boiled & softened or canned 2-3 480g cans, drained & rinsed;
1-2 cans tomatoes (1000g each) UNdrained, cut-up;
1 can whole corn, drained;
hot pepper sauce (when correcting seasonings);
shredded cheese to garnish.

Directions:
Directions:
Brown first 4 ingredients with seasonings. If you've got a lot of time put this all in your Crock Pot, if not, brown and cook everything in a large soup pot on your stovetop and use the canned beans.
Add the tomatoes and correct your seasonings. Cook in Crock Pot 6-8 hrs or simmer together on your stovetop for at least 1 hr to meld your flavors. Serve chili with Mexican Cornbread (see Index) and about 20 min before serving add corn to pot to heat. Correct seasonings again, add hot pepper sauce if you want it. Ladle into bowls (over Cornbread) and garnish with cheese. Enjoy.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
30 min to several hours.
Personal Notes:
Personal Notes:
I came up with this recipe when Will and I were living on our ranch in Southern Colorado where we could split with neighbors to buy a ranch-raised buffalo. We'd get 1/4 of the animal which gave us a lot of tender, low-fat meat and a lot of good meals. Elsewhere I have to use beef which is pretty good, too. Hope you like it.

 

 

 

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