Everytime my mom swings by she’s dropping me random things. A lot of times, like 2 weeks ago when I was sick, she’ll swing through and bake a quick Broccoli and Ham Quiche for me (they are our go-to, we store them in the fridge (they’re good for at least 4 days) if we don’t have the time or energy to cook breakfast in the near future), the time before that, some pickled herring for me to drop off to my grandma, after thanksgiving, a turkey carcass for me to make broth, and about a month ago, some ground buffalo. Random yes? Helpful, very much so! One of the few perks that I get to make use of now since leaving Chicago and moving closer to the family!
I’ve been wanting to expand my weekly menu to include a lot more wild game. We’re not hunters so the first logical step is buffalo. Buffalo is a really lean meat, what I like about it is the fact that it’s always grass fed (unlike most beef). I haven’t eaten too much buffalo in my day, although I do remember my first time eating it. A buffalo burger in 5th grade. We were learning about Native Americans and what they ate, it was good – it had a bit more gaminess (but nothing too overpowering). It was freezing and the ground buffalo was pretty much all I had in the fridge. What’s for dinner? How about some Crock Pot Buffalo Chili? I love this chili recipe because it’s not spicy – it’s a good base to use. If you want more spice, add some jalapenos to the mix, or siracha or hot sauce to your serving.
Crock Pot Buffalo Chili
1 1/2 lbs ground buffalo meat
1 1/2 cups chopped onions
1 cup chopped green pepper
2 garlic cloves, minced
3 cans dark red kidney beans, drained
2 cartons (17.5oz each) Pomi Tomato Sauce
1/2 carton Pomi Chopped Tomatoes
2 tsp chili powder
1 tsp dry mustard powder
3/4 tsp dried basil
Brown the buffalo meat in a skillet. Transfer to the slow cooker. Add everything else, stir, and cook on low for 8 hours. Enjoy with a few tortilla chips or our favorite, with some homemade cornbread.
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