Friday, October 4, 2013

Three Bean Buffalo Chili

This is my husband’s chili recipe. Now that fall is upon us, he spends more time in the kitchen with me cooking. He’s a comfort food guy and is always exploring new soup and chili recipes. Over the years he developed this recipe with a lot of success and even some failures, to come up with this one. This is really a great recipe for a crock pot.

  • 1lb. Ground buffalo (it works with ground beef or turkey.)
  • 1 can diced tomatoes
  • 1 can of tomato sauce
  • 1 can of tomato paste
  • 1 can of black beans (Drain & rinse.)
  • 1 can of kidney beans (Drain & rinse.)
  • 1 can of white beans (Drain & rinse.)
  • 1 can of chicken broth
  • 1 or 2 cans of water (to liking.)
  • 1 medium Spanish onion (red onion)
  • ½ a green, yellow, red pepper
  • 1 glove of garlic
  • 1 tsp. of cayenne pepper
  • 2 tbsp. of chili pepper
  • ½ tsp. of chipolata pepper (ground)
  • ½ tsp. of smoked paprika 
  • 1 tsp. of  ground cumin
  • 2 tbsp. of garlic powder
  • 1tbsp. of onion powder
  • 2 tbsp. of brown sugar (Optional. I use it to cut the acid of the tomatoes. It smooth’s out the flavors without making it sweet.)
  • Flour. This is optional if chili needs thickening.  

Brown the buffalo, with the onions, flavor with garlic powder, onion powder and salt and pepper to taste.
Add all the above ingredients to taste at once. Slowly add the cayenne, chili and chipolata peppers, to taste. It can get hot really fast. Turn the cooker on high for the first few hours and then turn down to low.
Serve with corn bread.

This recipe makes a large pot. It freezes really well. I place in freezer containers when it is at room tempt and place in the freezer.

It’s even better the next day as left over.

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