High Plains Buffalo Chili

Cooking Light
Similar in flavor to beef and with less saturated fat, buffalo makes an excellent choice for chili. Stirring in the cornmeal at the end yields a distinct taste and texture.
6 servings (serving size: 1 cup)

Ingredients

+ Add To Shopping List
1 teaspoon canola oil
1 1/2 cups chopped onion (about 1 large)
2 garlic cloves, minced
1 1/2 pounds lean ground buffalo
2 tablespoons New Mexican chile powder
1/2 teaspoon ground red pepper
3 1/2 cups water
2 cups diced peeled baking potato (about 8 ounces)
2 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rubbed sage
1 tablespoon stone-ground cornmeal

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add buffalo; cook 5 minutes or until browned, stirring to crumble. Stir in chile powder and pepper.

2. Add 3 1/2 cups water, potato, and next 5 ingredients (through sage) to pan; bring to a boil. Reduce heat, and simmer 50 minutes or until potato is very tender. Stir in cornmeal; cook 5 minutes, stirring occasionally.

Created date

August 2008

Nutritional Information

Calories 216
Caloriesfromfat 23 %
Fat 5.4 g
Satfat 1.7 g
Monofat 2 g
Polyfat 0.7 g
Protein 25.9 g
Carbohydrate 15.6 g
Fiber 2.9 g
Cholesterol 55 mg
Iron 3.7 mg
Sodium 603 mg
Calcium 31 mg