Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Bill and Cheryl Jamison
Recipe by Cooking Light September 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

216 calories; calories from fat 23%; fat 5.4g; saturated fat 1.7g; mono fat 2g; poly fat 0.7g; protein 25.9g; carbohydrates 15.6g; fiber 2.9g; cholesterol 55mg; iron 3.7mg; sodium 603mg; calcium 31mg.
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