Red & black bean buffalo chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | To 1 1/2 lbs ground cut from cobs buffalo meat |
| 3 | cups | Cooked red beans |
| 1 | large | Red onion; diced |
| 3 | cups | Cooked black beans |
| 3 | Cloves garlic; minced | |
| 3 | tablespoons | Chili powder |
| 1 | Red bell pepper; diced | |
| 2 | tablespoons | Tamari sauce |
| 1 | Green bell pepper or salt to taste diced | |
| 1 | tablespoon | Ground cumin |
| 1 | Yellow bell pepper | |
| 1 | tablespoon | Honey; if desired diced |
| ½ | teaspoon | Crushed red pepper |
| 2 | larges | Tomatoes; diced flakes |
| 2 | Ears sweet corn | |
| Chopped fresh cilantro shucked; kernels | ||
Directions
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.
Chicago Tribune, 10/07/93.