It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

This week's Chili, Soup, or Stew Saturday recipe is - PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you'll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!


PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 - pounds Stew Meat
1 - pound pheasant, grouse or chicken breast, cut into cubes

2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro



Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Wild Idea Buffalo Recipe of the Week - PRAIRIE HARVEST GREEN CHILI STEW

This week's Wild Idea Buffalo Recipe of the Week is - PRAIRIE HARVEST GREEN CHILI STEW. With the Fall Season here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it's best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You'll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe or purchase the Wild Idea Buffalo Stew Meat along with all the Wild Idea Products at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Enjoy and Eat Healthy in 2018!


PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 - pounds Stew Meat

1 - pound pheasant, grouse or chicken breast, cut into cubes
2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro



Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew



Wild Idea Buffalo Stew Meat

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

PRAIRIE HARVEST GREEN CHILI STEW

When the weather starts to get cold, what tastes better or more satisfying than a bowl of homemade Chili! This is one I always like to share with everyone from the Wild Idea Buffalo website, PRAIRIE HARVEST GREEN CHILI STEW. You can find the recipe and purchase the Wild Idea Buffalo Stew Meat all at the Wild Idea Buffalo website!   http://wildideabuffalo.com/



PRAIRIE HARVEST GREEN CHILI STEW

The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 - pounds Stew Meat
1 - pound pheasant, grouse or chicken breast, cut into cubes

2 - tablespoons butter
2 - tablespoons olive oil
1 - onion, diced
2 - tablespoons garlic, chopped
2 - tablespoons cumin
2 - tablespoons chili powder
2 - tablespoons coriander
1 - teaspoon cayenne
2 - teaspoons salt
1 - tablespoon black pepper
3 - pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 - 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 - quarts organic chicken or vegetable stock
¼ - cup arrow root
 or corn starch
½ - cup water
2 - 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 - cup cilantro chopped
garnish options – sour cream and additional cilantro



Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)  Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

http://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew





Wild Idea - 1 LB. STEW MEAT

Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison.

Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

http://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Saturday's Chili - Prairie Harvest Green Chili Stew

For this week's Saturday's Chili  it's Prairie Harvest Green Chili Stew. From the Wild Idea Buffalo website, "Home of the best Buffalo".      http://wildideabuffalo.com/


Prairie Harvest Green Chili Stew
By: Jill O'Brien

Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.


Ingredients:

2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.

2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)   Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.

http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Saturday's Chili - Prairie Harvest Green Chili Stew

This week's Saturday's Chili is off the Wild Idea Buffalo website, Prairie Harvest Green Chili Stew. It's made with Wild Idea Buffalo stew meat and your choice of pheasant, grouse or chicken breast. It's got to be good it's from Wild Idea Buffalo!      http://wildideabuffalo.com/



 Prairie Harvest Green Chili Stew

By: Jill O'Brien

Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.



Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes

2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)   Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.


http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Wild Idea Buffalo Recipe of the Week – Prairie Harvest Green Chili Stew

I had posted this one a few weeks ago, but with the Fall season almost up and moving into Winter I thought what better on a cold day than Chili! So I'm reposting the Prairie Harvest Green Chili Stew. Enjoy!


Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week’s Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O’Brien of Wild Idea Buffalo for passing this one along, Enjoy!


Prairie Harvest Green Chili Stew
By: Jill O’Brien


Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.




Prairie Harvest Green Chili Stew

Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow-root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro






Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.



*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.


http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Wild Idea Buffalo Recipe of the Week - Prairie Harvest Green Chili Stew

Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week's Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O'Brien of Wild Idea Buffalo for passing this one along, Enjoy!




Prairie Harvest Green Chili Stew

By: Jill O'Brien


Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.



Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)   Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.


http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/