Buffalo and bean chili

4:33 PM, Dec 16, 2010   |    comments
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Buffalo and bean chili from Chef Jason K. Morse  of Valley Country Club

- 4 slices applewood bacon, medium dice

- 1 lb. buffalo stew meat, medium dice

- 2 cloves garlic, smashed and minced

- 1/2 ea. red bell pepper, medium dice

- 1/2 ea. green bell pepper, medium dice

- 1/2 ea. yellow bell pepper, medium dice

- 1/2 ea. small yellow onion, medium dice

- 1 ea. small fresh jalapeno, minced

- 1 14oz. can diced tomato

- 1 14oz. can crushed tomato

- 1-1/2 cans pinto beans, drained

- 2 Tbsp. cumin

- 4 Tbsp. chili powder

- 1 Tbsp. seasoning salt

- 1 tsp. sea salt

- 1 tsp. liquid smoke

Sauté bacon. Add buffalo and garlic and cook until buffalo is browned. In a separate pan sauté onion and peppers until golden. Combine onions and peppers with sautéed meat, add jalapeno and cook. Add tomatoes, beans and seasonings and simmer for 35 minutes. Serve with cornbread muffins. 

 

Visit www.coloradoagriculture.com for a complete list of recipes.  

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