Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Cornbread
I had a Simple Truth Breakfast Sandwich to start the day, Egg White and Canadian Bacon. After
Breakfast I went out and started the car and let it warm up a bit. Another cold one out there at 9 degrees! Had to get out for a while today, I had a bad case of Cabin Fever! Felt great to get out. Stopped for gas, then the bank, and on to Kroger. I picked up a Birthday Cake for my Mom, her Birthday is tomorrow. Mom will be 88 Friday! Moms my best friend, cherish every day she's around. Tonight I prepared my Crock Pot 3 Bean Buffalo Chili w/ Mini Skillet of Cornbread.
What better than a big bowl of Chili on a cold Winter's Day! I’ve been out of Chili for a while now,
To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large
skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.
Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined
Crock Pot 3 Bean Buffalo Chili
2 lb. Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush's Chili Beans (Red Beans)
1 Can (16 oz.) Bush's chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush's Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Frank’s Hot Sauce or to taste.
*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.