1 lb To 1 1/2 lbs ground cut from cobs buffalo meat
3 cup Cooked red beans
1 large Red onion, diced
3 cup Cooked black beans
3 Cloves garlic, minced
3 tbsp Chili powder
1 Red bell pepper, diced
2 tbsp Tamari sauce
1 Green bell pepper or salt to taste diced
1 tbsp Ground cumin
1 Yellow bell pepper
1 tbsp Honey, if desired diced
1/2 tsp Crushed red pepper
2 large Tomatoes, diced flakes
2 Ears sweet corn
Chopped fresh cilantro shucked, kernels
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Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time.
This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short-order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers.
Chicago Tribune, 10/07/93.
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