3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers

Dinner Tonight: 3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers




It's a cold but sunny day out today and it's Opening Day for the Cincinnati Reds. It's going to be a day long

marathon of TV and Baseball. I had been wanting some Chili so I pulled out a container of 3 Bean Buffalo Chili from the freezer last night and let it thaw in the fridge overnight. For dinner; 3 Bean Buffalo Chili w/ Shredded 2% Sharp Cheddar Cheese and Oyster Crackers.



This was the first time I had made Chili with Buffalo and it turned out delicious! The 3 Bean Turkey Chili was good but I like the Buffalo even more. I have 2 containers left in the freezer. To make the Chili, along with the 2 lbs. of Wild Idea Ground Buffalo, I added the following; 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 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. The full recipe and instructions follow at the end of the post.


I use our older stand-up Crock Pot whenever I make Chili, it’s my Mom’s and she’s had it for at least 20 years or more and it still works like it’s brand new. I lined it with Reynold’s Crock Pot Liners, a must if you use a Crock Pot a lot! These liners make cooking in a Crock Pot even easier. Just put them in the Crock Pot and spray with Pam Non Stick Cooking Spray. When your food is done just empty it from the Pot and dispose of the liner. It can’t get much easier. I then browned the Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Added all the remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers. Stirred until it was well mixed. While that was cooking I opened all 3 cans of Beans, rinsing the Kidney Beans and Great Northern Beans. I mixed all 3 cans together in a large bowl and added the 2nd can of Tomato Paste to the Beans and stirred. Then I added half of the bowl of Beans to the Crock Pot and topped it with the Buffalo and Spices mix and topping that with the rest of the Beans. Covered with the lid , and let simmer and cook, on low, for about 8 hours. About 2 hours into the cooking time your kitchen should fill up the fantastic aroma of the Chili!



The Turkey 3 Bean Chili is delicious, as I had said earlier, but it can’t compare with Buffalo 3 Bean Chili! The Buffalo meat just has that sweet taste to it that makes it different from other meats, plus it’s healthier than other meats. If you’ve never had Buffalo Chili you have to try it when you can! As I’ve also said the Wild Idea Buffalo is the best Buffalo I’ve ever had, and a lot of that is how the Buffalo is raised at Wild Idea. I’ve left info all about Wild Idea Buffalo along with the web link at the bottom of the post. Along with The Chili I made a side of Johnny Cakes (Fried Cornbread). For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

3 Bean Buffalo Chili


Ground Buffalo, Beans, and Spices
Ingredients
2 lb. Ground Wild Idea Ground Buffalo
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 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps 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 and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*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.

http://wildideabuffalo.com/