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Backyard/Camping Buffalo Chili recipe


Michael aka Mac
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Michael aka Mac

1 large onion -diced

1 large green pepper- diced

1 to 1.5 pound(s) ground buffalo meat

2 1/2 tablespoons Smoked (or regular ) Chili powder

1 tablespoon ground Cumin

1 tablespoon ground Chipolte powder

1  1/2 tablespoons Smoked Hungarian Paprika powder

1 tablespoon garlic powder

1  teaspoon salt or 1 1/2 teaspoons of Nu Salt salt substitute

1/2 teaspoon FRESHLY ground black pepper

1/4 teaspoon ground cayenne pepper (optional & for spicier at 1/2 tsp)

1 can of V8 Vegetable juice

1 can of Cambell's Beef Consome'

2  can petite diced tomatoes  or a can of stewed tomatoes (hand crush)

1 (16 oz.) can red kidney beans, drained and rinsed

1 (16 oz.) can black beans

1/4 a cup of Hot sauce  (if none available 4 TBSP of white vinegar and 1/2 tsp of cayenne powder)

if you prefer the chili to be thicker you can add half a can of refried beans

2-4 shots of Whiskey

In a large skillet  (non stick ) add onions and peppers cook until the onions and peppers begin to look translucent  remove from pan and without washing  pan  add ground buffalo meat—you just want to slightly brown each side  and then thoroughly break up the meat with a wooden/ non metallic utensil .

Now if in outdoors  add all liquid ingredients into your Dutch oven or camping pot 1st then add the meat onions  and peppers and canned goods then all dry spices  completely mix all ingredients and simmer for a minimum of 1 hour (cooking for another hour will bring it to a beautiful red color and further infuse all the flavors  and tenderize the meat even more so but with many camping stoves  you may not be able to do this so  a min of an hour will suffice for a really decent bowl of chili)  for optimum results simmer with occasional stirring, for 2.5 hours                                                                                                             

For thicker chili, 10 mins before the chili is done cooking add 1/2 a can of refried beans and stir thoroughly.

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