- Prep: –
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- Serving: 8
Lean and flavorful, ground buffalo is a hearty and healthy base for this spicy, thick chili. Lean ground beef is a fine substitute if buffalo is unavailable.
- 3 poblano chiles, roasted, stems removed
- 1 tablespoon vegetable oil
- 2 pounds ground buffalo (bison)
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 2 jalapenos, seeded, minced
- 1 red bell pepper, seeded, chopped
- 1 teaspoon salt
- 1 (28-ounce) can roasted diced tomatoes
- 1 (28-ounce) can tomato sauce
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 2 (15-ounce) cans black beans, rinsed, drained
- 1 cup chopped fresh cilantro, divided
- Shredded manchego or jack cheese
- Chopped green onions
- Place poblano chiles in a blender or food processor and puree, adding a bit of water, if necessary, until smooth. Set aside.
- Heat oil in a large heavy saucepan over medium heat. Brown brown buffalo, breaking it up with a spatula.
- Add onion, garlic, jalapenos, bell pepper and salt. Cook, stirring often, for about 10 minutes.
- Add the tomatoes, tomato sauce and spices. Cook, stirring, 1 minute or until fragrant. Stir in the chile puree, black beans and half the cilantro.
- Reduce heat to low, cover pan, and simmer for 1 hour. Season to taste.
- Serve with cheese and green onions.