Buffallo chili con carne
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Buffalo meat |
| Cubed or coarsely ground | ||
| 2 | tablespoons | Cooking oil |
| 2 | cups | Onion -- diced |
| 2 | cups | Green pepper -- diced |
| 2 | cans | Tomatoes -- 16 oz ea diced |
| W/liq | ||
| 2 | cups | Tomato juice |
| 1 | can | Dark red kidney beans -- |
| 15½ | ounce | Rinsed/dra |
| 1 | can | Pinto beans -- 15 oz |
| Rinsed/drained | ||
| 1 | can | Green chilies -- 4 ounces |
| Chopped | ||
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Salt optional |
| ½ | teaspoon | Pepper |
Directions
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 1-½ to 2 hours or until the meat is tender. Yield: 6 servings (1-½ quarts).
Diabetic Exchanges: One serving (prepared without added salt) equals 2 lean meat, 2 starch, 1 vegetable; also, 271 calories, 574 mg sodium, 27 mg cholesterol, 39 gm carbohydrate, 23 gm protein, 3 gm fat Recipe By : Taste of Home