Buffalo Chili

When Guy, Dick and I went to Sedona I had some fabulous buffalo meat chili at the Silver Saddle. Then, when Gil, Dick and I went to Montana, I had some more fabulous buffalo chili. I've decided I should be able to have this chili at home, but lacked a recipe. The recipe below works, it's delicious and lean, and it's all mine. Try it!

2 lbs/ ground buffalo meat (bison)

3 tbsp. safflower oil

2 onions, finely chopped

3 cloves garlic, minced

1 can (28 oz.) crushed tomato puree

¼ cup chili powder

1 tbsp. ground cumin

¼ tsp. cinnamon

½ tsp. dried oregano

1 ½ tsp. salt

1 tsp. pepper or paprika

2 cups beef broth

1 15 oz. can black beans

1 cup frozen yellow corn kernels

In a large pot over medium-high heat heat the oil until it shimmers. Add the buffalo and cook until brown, stirring often. Add the onion and garlic and sauté for 5 minutes. Add the remaining ingredients except for the corn and bring to a boil. Simmer over low heat for an hour stirring occasionally. Add the corn and cook 3 more minutes. You can add water for a thinner chili but I like mine thick with slabs of crunchy bread, preferably multi-grain.

Some people put shredded cheese on top of their chili, and they are welcome to it. I, for one, like my chili cheese-less.