We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we we consume today is far the free roaming herds from the past, and in many cases they are kept like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem, the second place (with similar tasting rating) was made of lean chopped sirloin beef. It was also lean and flavorful
2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)
In a dutch oven, heat 1 Tbsp of oil and brown bison on low heat . Add the dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat add 1Tblsp of oil and cook the onion and pepper for 5 minutes or till slightly caramelized. Add the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.