Spicy Buffalo Chili

This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today.

Makes 10 Portions of Spicy Buffalo Chili

• 1 tablespoon vegetable oil
• 2 1/2 pounds ground buffalo meat
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 jalapeno, seeded and diced
• 1 red bell pepper, diced
• 1 can (28-oz) tomato puree
• 1/2 cup chili powder
• 1 tablespoon ground cumin
• 1/2 tsp ground chipotle pepper
• 1/4 tsp cinnamon
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne
• 2 cups beef broth, or water
• 2 (15 oz) cans pinto beans, drained
• water as needed

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.

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