Buffalo Hump Chili
Yield
4 - 6 ServingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
bison
ground |
* |
| 3 | each |
poblano peppers
fresh |
*
|
| 2 | medium |
onions
|
|
| 30 | ounces |
tomatoes, canned
diced (3 cans), rotel |
|
| 4 ½ | tablespoons |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
paprika
|
|
| 3 | each |
garlic cloves
|
|
| 1 | each |
limes
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
bison
ground |
* |
| 3 | each |
poblano peppers
fresh |
*
|
| 2 | medium |
onions
|
|
| 867 | ml/g |
tomatoes, canned
diced (3 cans), rotel |
|
| 68 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
ground |
|
| 7.5 | ml |
paprika
|
|
| 3 | each |
garlic cloves
|
|
| 1 | each |
limes
fresh |
|
Directions
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.
