Recipes from your Firefighters Kitchen
Buffalo Chili
Meg Richardson Marietta Fire Department
Serves 8-10 people
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Ingredients: 4 pounds ground buffalo 1-2 T olive or soy oil 4 small Vidalia (or other sweet) onions, diced 2 medium green peppers, diced 1 fresh jalapeño pepper, minced 2 T fresh, minced garlic 1 T black pepper 1 pinch of salt or seasoned salt 1-2 T fresh, chopped parsley 1 t dry mustard 1 t chili powder 1 t red pepper flakes 4 12 oz. cans of diced tomatoes with green chilis (or with jalapeños) with juice 2 12-16 oz. cans of garbanzo beans with juice 2 12-16 oz. cans black beans with juice 1 jar of quality pasta sauce (something like Barilla or Newman’s Own) Hot Sauce to taste |
Garnish: Shredded sharp cheddar Fresh diced tomatoes Sour cream Tortilla Chips
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Place tortilla chips in single layer on baking sheet and warm in a 170-degree oven.
In a large Dutch oven, heat 1 T of the oil to medium heat. Add ground buffalo and brown well. Remove the meat; drain it if necessary, and set aside.
Add second T of oil to hot pan. Add next ten ingredients; stirring frequently, cook until onions are translucent, about ten minutes. Reduce heat, if necessary. Add the liquid from the tomatoes and beans as necessary to keep mixture from drying out and sticking.
Add diced tomatoes and remaining liquid. Continue to stir and heat until bubbling. Reintroduce browned meat to mixture and, stirring frequently, bring it back to temperature, approximately 5 minutes.
Add the garbanzo and black beans with liquid. Heat until bubbling, stirring often. For a stronger tomato flavor, add one jar of pasta sauce. Add hot sauce to taste. Cover and reduce heat. Allow chili to simmer for approximately ½ hour, then turn off heat and allow to rest covered for about 10 minutes. Garnish with fresh tomatoes, sour cream, and/or sharp cheddar cheese. Serve with heated tortilla chips.