A very cool, cloudy, and windy Fall day out. Had rain on and off and it barley hit 50 degrees. Mom went with her Church today over to a place in Indiana for lunch today. So I caught up on laundry, house cleaning, and taking care of Dad today. She needed the break! Tonight I prepared a 3 Bean Buffalo Chili Loaded Spud and baked Sourdough Bread.
For dinner tonight I prepared a Buffalo Chili Loaded Spud. It just sounded like a fantastic Comfort Food Meal. For the Chili I used the Crock Pot 3 Bean Buffalo Chili that I had in the freezer. I sat a container out in the fridge to thaw overnight. To make it, couldn't be easier. I used a large Russet Potato, McCormick Grinder Sea Salt and Black Peppercorn, 3 Bean Buffalo Chili, fresh grated Dutch Gouda Cheese, and a few slices of Jalapeno Pepper. The recipe for the 3 Bean Buffalo Chili is at the end of the post.
I preheated the oven on 400 degrees. Then, on the stove I heated up some of the Chili in a Cast Iron Skillet on medium heat for about 12 minutes. Removed it from the heat and topped it with the grated Dutch Goda Cheese and Jalapeno Slices. Put it in the oven and let it until the Cheese was melted. It looks good enough to eat right now! As I put the Chili in the oven I microwaved my Potato for 7 minutes and 15 seconds, came out piping hot. I slit the Potato in half and seasoned it with the Sea Salt and Black Peppercorn. As the Potato was coming out of microwave I also removed the Chili from the oven. I then topped the Potato with Chili, Cheese, and Jalapeno mix. And dinner was ready! Everything just mixed together into one incredible meal. I really packed the Spud with Chili, more than enough for a meal. Plus the Dutch Gouda gave it added flavor and creaminess and the Jalapeno slices gave it just the right amount of heat. Jalapeno added to any dish makes it better! I also baked a small California Sourdough Mini Boule. This would be a good one to hollow out and put Chili in it, future meal. Well for dessert/snack later some Ritz Whole Grain Crackers topped with slices of Cracker Barrel 2% Sharp Cheddar and slices of Hormel Turkey Pepperoni.
Crock Pot 3 Bean Buffalo Chili
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
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tbsp 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.
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