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.
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.
I was worried about the potatoes in this recipe but I was pleased with the result. I did alter the ingredients to match what I had on hand - ground turkey instead of buffalo and red onions- and I added some beans and a can of tomatoes. I thought the cornmeal at the end really helped to thicken the chili. I will try this again as a quick go-to chili with a twist.
Flavor and texture were disappointing, though if the recipe were called something like "High Plains Sloppy Joe" I'd probably think more highly of the recipe.
What exactly is "New Mexican Chili Powder"? We ended up trying a mix of ancho and cayenne powders.
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