- 1 pound ground buffalo
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1 (10.75 ounce) can tomato soup
- 1 (14.5 ounce) can kidney beans, drained
- 1 (15 ounce) can chili beans, drained
- 1/2 medium onion, chopped
- 1/2 teaspoon minced garlic
- 1 Anaheim chile pepper, chopped
- 1 poblano chile pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- salt and ground black pepper to taste
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
03/29/2017
recipepes.com
colorado buffalo chili, recipe
PT15M
PT1H
5
455 calories
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