Started my morning with a bowl of Cheerios Honey Nut Medley Crunch, my favorite Cheerios Cereal. After my morning workout I did some light housekeeping. It's one beautiful day in the neighborhood outside today! Still a light cool breeze bu t a high in the 60's and sunny. Ran an errand for Mom, stopped by the bank, and the post office and back home. For dinner tonight one of my favorites, Crock Pot 3 Bean Buffalo Chili.
Well I'm using my last container of the Crock Pot 3 Bean Buffalo Chili I had in the freezer, time for another batch soon! I sat in the fridge overnight to thaw. To reheat it I just got the amount I wanted and put it in a small sauce pan and reheated it on medium low heat, till heated through. I love this Chili!
To make this Chili Comfort Food I needed; 2 lbs. Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 Red Onion (medium Chopped), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 Tbs Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low and let this baby simmer for 5-6 hours. Then get ready to enjoy some serious Buffalo Chili! You can top it with Cheese or Diced Onions. Then you can serve it by itself, with Cornbread, or topping a Johnny Cake, over Spaghetti, Hot Dog topping, I even use it to make a Chili and Cheese Omelets. I had tonight's with a topping of Cheese and Oyster Crackers, Cincinnati Style! I've left the recipe at the end of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Crock Pot 3 Bean Buffalo Chili
Ingredients:
2 lb. Ground Wild Idea Ground Buffalo,99% Lean
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsp Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.
Wild Idea Buffalo Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.
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