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.
Cooking Light SEPTEMBER 2008
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.
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