Ingredients

For 8 people

Recipe

• 1.5 teaspoon(s) salt
• 2.5 pound(s) ground buffalo
• 1 large onion
• 0.5 teaspoon(s) black pepper
• 3 cloves garlic, minced
• 2 jalepeno peppers, seeded & diced
• 1 red bell pepper
• 1 – 28 oz can tomato puree
• 0.5 cup(s) chili powder
• 1 tablespoon(s) ground cumin
• 0.5 teaspoon(s) ground chipotle pepper
• 0.25 teaspoon(s) cinnamon
• 1.5 teaspoon(s) salt
• 0.5 teaspoon(s) black pepper
• 0.5 teaspoon(s) cayenne pepper
• 2 cup(s) water
• 2 – 15 oz cans pinto beans

Buffalo Chili Directions

1. In a large pot, over med-high heat, cook the buffalo in the oil until browned and broken in small pieces. Add the onions and sauté for 5 minutes. Add the garlic and cook for one minute.
2. Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.