Another cold and windy morning, about 11 degrees. I had a bowl of Kashi 7 Grain Puffs Cereal for Breakfast. Did a load of laundry and some light house work. After Lunch I went out and let the car warm up a bit and I went and dropped off some Valentine Candy at my cousin's house for all Grand Kids. Back home not much going on today so I kicked back and caught up on some I had recorded. For dinner tonight it was comfort food, I prepared Cincinnati Style 4 Way – Spaghetti, 3 Bean Buffalo Chili, and Cheese.
Usually when making a Cincinnati Style 4 Way I’m using Skyline Chili or Hormel Turkey Chili w/ Beans as my Chili, which all make a delicious Cincinnati Style 4 Way. But when I have some 3 Bean Buffalo Chili I like using it to make a Cincinnati Style 4 Way. I had made the Crock Pot 3 Bean Buffalo Chili the day before and froze 1 container and kept enough out for tonight’s dinner! I got a bowl of it out and reheated it in a small sauce pan on medium heat. When heated it removed it from the heat and put a lid on the pan and set it aside.
Crock Pot 3 Bean Buffalo Chili
Ingredients:
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)
Oyster Crackers
Frank’s Hot Sauce or to taste.
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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