Buffalo and beans

Yield: 12 Servings

Measure Ingredient
¼ cup Vegetable oil
1 \N Green pepper, chopped
1 \N Red pepper, chopped
2 cups Mushrooms, sliced
4 mediums Onions, sliced
1½ pounds Lean beef, ground
1½ pounds Buffalo meat, ground
28 ounces Kidney beans (2 cans)
28 ounces Tomatoes crushed or stewed
2 \N Cloves garlic, crushed
¼ cup Chili powder
\N \N Spices & herbs to taste

Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12.

One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93

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