Chili With Buffalo Meat Home Home On The Range Recipes

THE BEST EVER BISON CHILI RECIPE

Steps:

• Heat oil or bacon grease in a large pot or dutch oven over medium heat. Add cubed bison in batches, browning well on all sides. Remove browned pieces and place in a large bowl until all buffalo is browned well.
• Return browned bison to pot with whatever juices collected in bowl. Add onion and cook for about 2 minutes, stirring often. Add tomato paste and continue stirring until paste no longer smells raw (Your nose will know, the paste will start to smell a bit sweet and the aroma will deepen.)
• Add tomatoes, tomato sauce, ancho chili, chili powder, cumin, paprika, garlic powder and beer. simmer for 30 minutes and taste for seasoning. (it will still taste bland at this point, just make sure the amounts are close.)
• Add butternut squash and simmer 45 minutes to 1 hour or until squash is just about fork tender, stirring occasionally to avoid sticking.
• Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add beef stock or water as needed to achieve desired consistency.Taste for seasoning and adjust if necessary.
• Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving
• Serve with cheddar or jack cheese, sour cream and a slice of good cornbread .

BISON CHILI

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

COLORADO BUFFALO CHILI

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, 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 8 hours.

SPICY BUFFALO CHILI: A TWIST ON A CLASSIC

Steps:

• Cook the ground buffalo in the oil in a large pot over medium-high heat until browned and broken into small pieces.
• Add the onions and sauté for 5 minutes. Add the garlic and cook for 1 minute.
• Add all remaining ingredients except the beans and bring to a boil.
• Reduce the heat to low and simmer 1 hour, stirring occasionally.
• Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.

CHILI WITH BUFFALO MEAT - HOME, HOME ON THE RANGE!

Steps:

• In five-quart skillet, sauté bell peppers and onions till aromatic juices are observed.
• Add ground buffalo meat and brown.
• Reduce heat and add canned tomatoes (with juice) and tomato paste.
• Add kidney beans and chili beans and stir in the jalepeño peppers.
• Add chili powder, salt, pepper, and other spices. For a bit of variety, consider adding two tablespoons of brown sugar!
• Reduce to simmer and cook (covered) for 90 to 120 minutes, adding hot sauce to taste.
• Remove from heat and let stand for 15 minutes before serving. Best with cornbread and a great ale.

EASY CHILI I

Steps:

• In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
• Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.