Heat up a tailgating party with buffalo chili

August 31, 2006

This football season, don't let fat-laden game food weigh people down. Buffalo Chili with Chipotles is a tasty, healthy dish for football parties at home or for real tailgating, prepare ahead of time and heat using a propane stove.

2 rehydrated chipotle peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound ground buffalo meat
1 onion, chopped
3 cups low-sodium chicken broth
1 16-ounce can kidney beans

Cooking instructions

1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.

2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the buffalo and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for five minutes. Add the chipotle mixture and cook for five more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Add the kidney beans; heat thoroughly and serve.

Serving Size: 1 ½ cups; serves six
Calories per serving: 177
Note: Lean ground beef may be substituted for ground buffalo, but calories will vary.

This recipe comes from http://www.foodfit.com on the Web.

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Last Updated March 19, 2009