Title: RED & BLACK BEAN BUFFALO CHILI
Categories: Soups/stews, Meats
Yield: 8 Servings
1 lb To 1 1/2 lbs ground
- cut from cobs
- buffalo meat
3 c Cooked red beans
1 lg Red onion; diced
3 c Cooked black beans
3 Cloves garlic; minced
3 tb Chili powder
1 Red bell pepper; diced
2 tb Tamari sauce
1 Green bell pepper
- or salt to taste
- diced
1 tb Ground cumin
1 Yellow bell pepper
1 tb Honey; if desired
- diced
1/2 ts Crushed red pepper
2 lg Tomatoes; diced
- flakes
2 Ears sweet corn
Chopped fresh cilantro
- shucked; kernels
Cook meat in large nonaluminum Dutch oven until no longer pink. Stir
in remaining ingredients except cilantro. Simmer gently, partially
covered and stirring frequently, 40 to 45 minutes. Taste and adjust
seasonings. Add cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's
north side. It uses dried, cooked beans although canned beans are a
fine short-order alternative. If desired, the chili can be served
with grated cheese, sour cream, chopped green onions, tortillas or
crackers.
