Red and black bean buffalo chili

8 servings

Ingredients

Quantity Ingredient
1 pounds To 1 1/2 lbs ground cut from cobs buffalo meat
3 cups Cooked red beans
1 large Red onion; diced
3 cups Cooked black beans
3 Cloves garlic; minced
3 tablespoons Chili powder
1 Red bell pepper; diced
2 tablespoons Tamari sauce
1 Green bell pepper or salt to taste diced
1 tablespoon Ground cumin
1 Yellow bell pepper
1 tablespoon Honey; if desired diced
½ teaspoon Crushed red pepper
2 larges Tomatoes; diced flakes
2 Ears sweet corn
Chopped fresh cilantro shucked; kernels

Directions

Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time.

This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.

Chicago Tribune, 10/07/93.

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