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High Plains Buffalo Chili

Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.