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Ingredients

2 lbs. Buffalo meat, ground

2 tsp. Olive oil

1 Onion, medium, diced

4 Garlic cloves, minced

1/2 cup Red bell pepper, seeded, diced

1/2 cup Green bell pepper, seeded, diced

1/3 cup Anaheim chile, seeded, diced

1 tsp. Jalapeno pepper, seeded, minced

3 tsp. Chili powder

1 tsp. Ground cumin

1/2 tsp. Oregano leaves, dry

2 Bay leaves

Pinch of Red chili flakes

1/4 cup Tomato paste

2 cups Diced tomatoes

1 cup Red kidney beans, cooked

2 tsp. Parsley, chopped

Salt to taste

Fresh ground black pepper to taste

For Service

1 cup Cheddar and Monterey Jack cheeses, shredded

1/2 cup Red onion, finely diced

2 cups Corn tortilla strips, fried

1/3 cup Sour cream

Method
Heat olive oil in a large pot. Add onions, garlic, red and green pepper, Anaheim chile and Jalapeno pepper, sauté until tender. Add chili powder, cumin, oregano, bay leaves, and chili flakes, continue to sauté for 2 - 3 minutes. Add ground Buffalo meat and cook for 8 - 10 minutes, while stirring. Stir in tomato paste, diced tomatoes and parsley. Bring to a simmer and reduce to low heat. Cover and simmer over low heat for 1 hour, stirring regularly. Stir in optional red kidney beans when chili has cooked for 45 minutes. Season with salt and black pepper. Portion chili into warm crocks or bowls. Top with sour cream, red onion, shredded Cheddar and Jack cheese and fried tortilla strips.

Chef Larry's Notes
Ground buffalo meat is available along with other cuts through the Star B Ranch Web Site. It is also available in specialty food markets such as Henry's and Whole Foods. This Buffalo Chili can also be served in hollowed-out bread "bowls."

Makes 8 - 10 Servings

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