View Full Version : Buffalo Recipes
We all know that Buffalo tastes just like Chicken.............Not!!!!! Buffalo actually has it's on unique flavor and is very tasty.
Please feel free to share any of your Buffalo recipes here on this thread. :D
You need a 1 lb package Ground Buffalo Meat, and 1/2 lb of Breakfast Sausage.
Add to the buffalo meat, 1 egg, 1/4 cup of tomato sauce, 3/4 cup of bread crumbs, and 1/2 of a chopped onion. Mix things up well, and form your meatloaf and put it in a pan that has been either sprayed with non-stick spray of brushed with olive oil.
Make up a sauce using 1/2 cup of catsup and 1/2 cup of brown sugar (not packed); then pour it over your meatloaf.
Cook this one uncovered in a 350 oven for just 1 hr.
Start with a 1 lb package Buffalo Breakfast Sausage.
Cook up the breakfast sausage, perhaps with some diced onion. Add to your cooked meat, about 1 cup of cooked rice (good way to use some leftover rice), and 2 cups of dried fruits. Use any fruit & nut combo you like; then add 1 - 1/2 cups of Apricot Sauce
Mix everything up well.
You need 2 small pumpkins (bigger than grapefruit / smaller than volleyball); which are cleaned out; then buttered on the inside. Then stuff in the mixture.
Put your pumpkin lid on and put your pumpkin on a baking sheet and bake in a preheated 350 oven for about 60 minutes.
You just need 1 lb Ground Buffalo Meat.
This one-skillet dish also needs 1-2 cups of cooked beans (pinto, black whatever you like), 1 small diced onion, 1 diced carrot, 1 or 2 diced stalks of celery, 1 diced red bell pepper, a tbsp or so of oil, and some salt & pepper.
Saute the veggies in the oil first, then add and brown the bison meat (breaking it up into clumps). Add the cooked beans (maybe even some of the bean juice).
For a SouthWest Flair - add black beans, cumin, cilantro and chili peppers...
For a Mexican Accent - pinto beans, oregano, paprika, cumin, cilantro & chili powder...
For Italian Flavor - white kidney beans (cannelini), basil, oregano, parsley and tomato.
Start with a 2-3 lb package Buffalo Short Ribs.
Grab a bottle of Wishbone Italian salad dressing, add a few tbsps of soy and a medium diced onion.
Put your ribs in your cooking pan, and pour on your Wishbone mixture.
Cover your ribs, and cook them in a preheated 350 oven for 30 minutes... drop the oven temp to 200 and cook for another 90 minutes(still covered), then flip your ribs and cook for another 90 minutes.
You need a 3 lb Buffalo Brisket.
Grab out your crockpot, prepare it with some non-stick spray or brush it with olive oil.
Put in your Buffalo Brisket, and season the meat with a small diced onion, some parsley, basil and garlic salt. Then put a generous layer of catsup on top, and add 1/4 cup of water (remember you need to add liquid for your lean buffalo meat that you cook all day).
Cook for 8-10 hours in the crock pot (or covered in the oven at 200-255).
Next: pour the gravy in a pan and thicken it on the stove for a delicious finishing sauce.
Ingredients:
4 Broadleaf Buffalo New York Steaks, 8 oz each.
5 tbs. olive oil.
1/2 cup corn kernels (fresh or frozen).
1/4 cup each red onion, red pepper, yellow pepper, tomato, cucumber.
1 tsp. chopped garlic
1 oz chopped cilantro
Fresh lemon and lime juice
Salt and pepper
In a large mixing bowl combine all the vegetables, except the cilantro, with 4 tbs. of olive oil. Squeeze in fresh lemon and lime juice to taste.
Season Buffalo steaks to taste with salt and pepper. Heat pan until very hot, then add 1 tbs. of olive oil. Sear steaks about 2-3 minutes on each side until evenly browned. Remove Buffalo from the pan to rest on a plate.
Using the same pan, add in the corn salad and toss with the cilantro. Cook over high heat for one minute and season to taste. Pour salad over buffalo steaks, and serve immediately with your favorite potato or rice.
Serves Four
Ingredients:
1 pack Ribeye Steak Pack
1 clove garlic, minced or pressed
1 tsp. ground ginger
2 Tbls. brown sugar
2 Tbls. soy sauce
2 Tbls. lemon juice
2 Tbls. salad oil
1 Tbls. instant minced onion
1/4 tsp. pepper
Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and 6-8 minutes for medium rare, turning once and basting with reserve marinade.
Ingredients:
3 packs Buffalo Sirloin Steak
2 Tbls. butter or margarine
2 tsp. salt
1/4 tsp. pepper
1 large lemon, sliced
2 onions, sliced
1 cup ketchup
1 Tbls. Worcestershire
1/4 cup water
Brown steak and put in large baking dish or Dutch oven. Rub with butter and seasoning. Cover with onion slices. Combine ketchup, Worcestershire sauce and water. Pour over steak, cover tightly. Bake at 350oF for 1/2 an hour.
Makes 4-6 servings.
Ingredients:
Hot chili sauce
2 lbs. bison ground
1/3 cup onion, finely chopped
1 medium jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 cup rolled oats
1 egg
1 tsp. salt
1 tsp. pepper
Mix all ingredients together except chili sauce. Shape into patties about 1/2" thick. Brush grill with vegetable oil. Grill patties 4" from coals, turning once, until they are done to your taste. (4-5 minutes on each side for medium) Serve with hot chili sauce.
To broil burgers: Set oven to broil. Place patties on rack in broiler pan. Broil with tops about 3" from heat, turning once, until done. ( Broil 4-5 minutes for medium)
3 pounds of meat cubed
2 chopped onions
2 cloves of minced garlic
4 potatoes chunked
4 carrots cut in 1" slices
1 small turnip cut small
1 large can diced tomatoes
1 small can tomato paste
½ cup water
salt & pepper to taste
1 bay leaf
1 TB liquid Beef Bovril
Dredge meat in seasoned flour. Heat 3 TB oil in a large Dutch oven and brown meat, then add garlic and onions, saute until tender. Add all other ingredients to the pot, bring to a boil, reduce heat, cover and simmer 1 ½ hour. Serve with hot cheddar biscuits and a salad.
2 - ½ pounds cubed meat
1 large chopped onion
3 cloves of minced garlic
1 carrot thinly sliced
1 large potato cubed
1 cup frozen green peas
1 cup of beer
2 cups water
1 pkg. Onion soup mix
½ can tomato paste
¼ tsp. Thyme
¼ tsp. Savory
Soak meat in 1 cup of milk for 1 hour, drain and dredge with seasoned flour. In heavy skillet heat 4 TB olive oil & 2 TB butter and brown meat a small amount at a time, transferring cooked portions to a Dutch oven.
In remaining oil,(add more if necessary) saute vegetables, except peas, and garlic until soft or lightly browned, add to meat. Sprinkle 2 TB of flour in the skillet and cook stirring, until lightly brown.
Stir in water, onion soup mix, tomato paste, beer, thyme & savory and heat until bubbly.
Pour over vegetable-meat mixture. Bring to a boil, reduce heat, cover and simmer until meat is tender, about 2 hours. Cool and stir in frozen peas. Overnight improves flavors even more. Pour into 9" deep-dish pie plate.
Cover with your favorite pastry, cutting steam vents in an attractive manner, brush with milk and grind some fresh pepper over the top.
Bake @ 425f 45 minutes. Serves 6
3 lbs ground buffalo meat
3 poblano peppers, fresh
2 medium onions
30 ounces Rotel tomatoes, diced (3 can)
4 1/2 tablespoons new mexico chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 cloves garlic
1 fresh lime
1 Brown the bison meat.
2. Bison is lean and clumpy, so add a little oil and break it up as you brown it.
3. Add finely chopped onions and garlic.
4. When onions are clear, add tomatoes and spices.
5. Add water to barely cover, and simmer until meat is tender.
6. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
1 lb buffalo flank steak, well trimmed
2 tablespoons butter
1 tablespoon flour salt & pepper
water, boiling
1 teaspoon parsley flakes or 2 teaspoons parsley, freshly chopped
1. Melt the butter in a heavy frying pan.
2. Dust the steak with flour and brown well.
3. Add enough boiling water to just cover the meat.
4. Cover and cook very slowly, until the meat is fork tender.
5. Remove to a warm platter, season with salt and pepper.
6. Sprinkle with parsley.
7. Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
8. Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
9. Watch carefully that it does not become dry
1 Buffalo Sirloin, cut about 2 inches thick, as it slowly broils, baste with sauce
Basting Sauce:
1 Clove garlic, mashed
5 tb Olive oil
1 ts Salt
1/2 c Tarragon vinegar
1 ts Pepper <
Mix together and shake
2 lb Cubed bison meat
3 md Potatoes, peeled
6 Carrots, peeled and sliced
8 oz Can peeled tomatoes
12 oz Can tomato sauce
2 tb Cooking oil
2 Onions, chopped
1/2 ts Pepper
2 ts Salt
1/2 c Water (if needed)
Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook one hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat. (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.)
1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
1 1/2 lb Lean beef, ground
1 1/2 lb Buffalo meat, ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
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.
1/4 c Sunflower Oil
6 lb Ground Buffalo Meat
1/2 c Flour
3 c Water
1/4 c Minced Garlic
3/4 c Green Bell Pepper
3/4 c Red Bell Pepper
1/2 c Green Chili Peppers
3/4 c Jalapeno Peppers
5 c Tomato Sauce
3 Diced Onions
1/2 c Beef Broth
1/2 c Paprika
1/2 c Chili Powder
6 tb Ground Cumin
1 ts Cayenne Pepper
1/2 ts Black Pepper
1/2 ts White Pepper
4 ts Salt
2 tb Oregano
2 ts Dried Chilies
Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour.
6 Buffalo filets (6 oz ea)
1 c DEMI-GLAZE
1/4 c Sherry
1/3 c Heavy cream
1/4 c Red currant preserves
Broil filets. Heat glaze in pan. Add sherry & reduce by half. Add cream & preserves & simmer 3 minutes. Serve over meat.
Yellow pepper salsa:
2 Yellow peppers -- seeded and minced
1/2 Red onion minced
1 Yellow tomato -- seeded and minced
1/2 ts Coriander -- minced
1/2 ts Orange juice
1/2 ts Honey
Salt and pepper to taste
Red pepper sauce:
1 Red pepper -- seeded and chopped
1/4 Onion -- chopped
1 Chipotle in adobo sauce
1 ts Cider vinegar
4 Fillets -- ten ounces each
4 lg Vidalias -- peeled and cored
3/4 lb Sugar snaps -- clipped
2 lb Enoki mushrooms -- broken apart
1 lb Carrot -- julienne
1/2 lb Spinach -- sauteed with:
2 tb Honey
1 tb Peanut oil
Garlic, salt and
Pepper
In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.
1 lb Buffalo flank steak; well trimmed
2 tb Butter
1 tb Flour
Salt & pepper
Water, boiling
1 ts Parsley flakes; OR 2 ts Parsley; freshly chopped
Melt the butter in a heavy frying pan. Dust the steak with flour and brown well. Add enough boiling water to just cover the meat. Cover and cook very slowly, until the meat is fork tender. Remove to a warm platter, season with salt and pepper. Sprinkle with parsley. Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender. Watch carefully that it does not become dry.
3 lb Ground bison
3 Poblano peppers; fresh
2 md Onions
30 oz Rotel tomatoes; diced (3 can
4 1/2 tb New mexico chile powder
1 1/2 ts Ground cumin
1 1/2 ts Paprika
3 Cl Garlic
1 Fresh lime
Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving.
4 2 oz. buffalo medallions cut from tenderloin
1 tb Butter
1 Jigger Jack Daniel's whiskey
1/4 c Reduced veal stock
2 ts Heavy cream
Salt & pepper to taste
In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions.
8 Buffalo tenderloin medall'n
1 sm Onion, sliced.
1 sm Carrot, diced.
12 Peppercorns, crushed
2 ts Thyme, fresh, chopped.
2 ts Chives, fresh, chopped.
200 ml Wine, red
400 g Potatoes
Water
Salt
40 g Butter
40 g Cheese, Aust Cheddar, grated.
Salt
Pepper, freshly ground.
Nutmeg, grated.
200 ml Cream
Pepper
Salt
2 tb Oil
3 ts Mustard, mild
1 tb Basil, finely chopped.
2 tb Lime juice
50 ml Wine, white
1/2 c Stock, meat, pref. veal
1 1/2 tb Cream, thickened
30 g Butter
Asparagus, fresh enough for 4 serves.
Place buffalo in flat dish, add sliced onion, diced carrot, peppercorns and herbs. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.
Wash, peel and slice the potatoes into 4mm slices.. Boil in lots of water and a little salt for about 5 minutes. Drain.
Brush a baking dish with soft butter. Layer, by overlapping potatoes in one direction, and cover bottom of dish. Sprinkle with grated cheese, salt, freshly ground pepper and finish with grated nutmeg. Pour cream over everything and bake in preheated oven at 190^C for 20 to 25 minutes.
When ready to cook the buffalo, pat it dry and season with pepper and salt. Heat oil in heavy-duty pan over medium heat. Add medallions and fry until cooked to your taste. Remove and keep meat warm, but don't clean the pan.
TO MAKE THE MUSTARD SAUCE- using pan meat was cooked in and over a high heat, add mustard, basil, lime juice, wine and stock. Stir occasionally until mixture reduces by about one third. Add cream and further reduce. Add the cold butter and whisk well under sauce. Remove from heat: keep warm.
Boil water in saucepan and trim asparagus stalks from base until knife cuts easily. Discard tough offcuts. Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.
Place 2 medallions on each serving plate and cover one medallion with mustard sauce. Garnish with crusty potato gratin and drained asparagus spears. Serves four.
1/2 lb Bacon, with fat
2 lb Spanish onions; chopped fine
5 tb New Mexican red chile powder
2 tb Cayenne powder
4 Jalapenos; stems and seeds
1/2 c New Mexican green chiles
1 Red New Mexican chile pod
1 lb Italian hot sausage
1 ds Tabasco sauce
1 ts Hungarian hot paprika
3 lb Plum tomatoes; crushed
1 tb Mexican oregano
10 oz T-bone steak; chopped fine
5 lb Ground chuck
1 1/2 c Water
12 oz Lone Star beer
2 ts Salt
1 1/2 c Bell pepper; chopped
1 tb Garlic, in oil; chopped
2 tb Worcestershire sauce
1 tb Sugar, raw
5 tb Cumin, ground
1 lb Armadillo meat, fresh
Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.
2 Buffalo steak; 1-1/2 to 2 inches thick
2 oz Seasoned flour
Oil
1/2 pt Water or tomato juice
Salt & pepper; to taste
Less tender steaks or chops may need longer, slower cooking and may be prepared as Swiss Steaks.
Into each side of the steaks pound as much seasoned flour as possible. Brown on both sides in the hot fat, then add the tomato juice, or water (enough to cover the meat). Simmer for 1-1/2 to two hours, or until the steaks are tender.
2 lb Commercially raised buffalo meat (or wild), cut into 1 inch cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
Pastry for a single crust 9 Inch pie
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4 cup of the flour. Heat oil in a large skillet and brown the meat on all sides. Using a slotted spoon, transfer meat to a heavy Dutch oven. In the remaining oil in the skillet, saute onion, carrot, celery, and potatoe until lightly browned. Using a slotted spoon, add vegetables to meat in Dutch oven. Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned. Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme. Pour over meat and vegetables. Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9 inch pie dish and let cool. When meat is cool, roll out pastry and cover dish. Cut steam vents in crust and bake in preheated 425F oven for 30-35 minutes, until pastry is browned. Makes 6 servings.
1 c Seedless grapes
1 c Dried apricots, diced
1 1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or pecans)
Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups.
2 lb Buffalo stew meat -- 1 " Cubes
5 Carrots -- chopped
1 lg Onion
3 Stalks celery -- sliced
1 cn (1lb. 12oz.) tomatoes
1/2 c Quick cooking tapioca
1/2 ts Ground cloves
2 Bay leaves
1 ts Salt
1/2 ts Pepper
Trim all fat from meat. Put all ingredients in slow cooker. Mix thoroughly
Cover and cook on low for 12 hours (high for 5 to 6 hours). Makes 4 to 6 servings.
4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette
Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.
Buffalo steaks or chops
1/4 c Butter
Salt & pepper
Melt butter in a heavy skillet. Sauté steaks or chops until nicely browned on both sides. Turn as often as needed. Sprinkle with salt and pepper. Serve immediately
3 pounds buffalo (or beef) stew meat
1 can mushroom soup
1 cup burgundy wine
1 package onion soup mix
Cube stew meat into 1-inch pieces. Brown in oil. Place ingredients in a covered casserole dish and bake 3 hours at 300 degrees F.
Serve over hot rice
Spicy chili made with buffalo meat, black beans and kidney beans. Serve
with lots of water. Buffalo is much leaner than beef.
Prep time: 30 minutes, Cook time: 210 minutes, Total time: 240 minutes
1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
1/2 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo
Soak beans in water overnight. Drain and rinse.
In a large pot, combine beans with water to cover. Bring to a boil, reduce
heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed
most of the water, and are starting to soften, season with chile powder,
red pepper flakes, jalapeno, salt
Heat oil in a large heavy skillet over medium low heat. Saute the onion and
bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato
sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and
leave on medium-low heat.
Place ground buffalo meat in a large, deep skillet. Cook over medium high
heat until evenly brown. Drain excess fat. Stir buffalo and vegetable
mixture into beans. Continue to simmer for 1 hour.
8 servings
1/2 pound ground lean buffalo or sirloin
1 cup chopped onions
1/2 cup chopped green peppers (optional)
1 (8 ounce) can low-salt tomato sauce
14 1/2 ounces very low sodium beef broth (canned or dry substitute)
1 (6 ounce) can low-salt tomato paste
2 teaspoons chili powder
1/2 teaspoon cumin
Brown sugar, to taste (optional)
2 (15 1/2 ounce) cans dark red kidney beans, undrained
Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft. Strain all and run under hot water until beef loses oily feel when touched. Add remaining ingredients and bring to a boil. Reduce heat and simmer. Adjust seasonings to taste.
Yield: 1.1 gallons
24 ounces dry black beans
40 ounces meat (venison, buffalo, rabbit are recommended),
chopped or ground as desired
24 ounces fresh pasilla chiles
24 ounces onions
12 ounces diced tomatoes
3 ounces chili powder
2 ounces cumin seed
Salt and pepper to taste
Water
Cook the beans in water according to package directions. This will dictate the basic amount of water to use. Feel free to add water to yield your preferred chili consistency.
In a frying pan, sauté the meat until browned; reserve; sauté the onions and chilies until the onions are transparent (use a little canola oil if fat from meat is insufficient).
Combine the beans, meat, onions and chili; add tomatoes.
Add seasonings and salt and pepper to taste.
Simmer for one hour.
Suggested Serving: Ladle into a large bowl and top with a dollop of sour cream and a sprinkling of chopped jalapeños. It's great with a crusty French or sourdough bread.
vBulletin v3.6.0, Copyright ©2000-2010, Jelsoft Enterprises Ltd.