Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

June 17, 2013 at 5:08 PM | Posted in beans, bison, cheese, chili, Crock Pot, spices and herbs, Wild Idea Buffalo | 3 Comments
Tags: Chili con carne, Chili pepper, cook, Cornbread, Oyster cracker, Slow cooker, Spice, Tomato paste

Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

 
Very humid out today, almost like August days out there. Been planning My Parent’s Anniversary for later this week, taking them and a few relatives out to dinner. Believe it I’m going out to eat, at a restaurant! Been a while.I believe we’re going to a local Steak House, more on that Wednesday. For dinner tonight I prepared Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears.

 
Oh the aroma of the Chili and Spices that this creates when I make it, Incredible! I cook it on low for about 6 hours, I love it! I used 2 lbs. of the finest Ground Buffalo that I’ve ever found, from where else Wild Idea Buffalo. To make this I’ll be needing: 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, 3/4 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 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. With all this now you know why the aroma is so good! To prepare it it’s very easy, start by browning the Ground Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Then add all remaining spices and ingredients except 1 can of the tomato paste. Then just add it to the 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. I always cook it on Low not unless I’m pressed for time, it turns out good either setting.

 
This batch came out sooo good! To my bowl I did add a couple of shakes of Frank’s Red Hot Sauce. Topped with a bit of fresh grated

Cornbread Ears

Dutch Gouda Cheese and a small side of Oyster Crackers. As always there are plenty of leftovers so I can put some in the freezer for another time! I also prepared some Cornbread Ears, using Martha White Corn Meal. It’s just normal Cornbread but baked in a cast iron mold that looks like ears of corn, thus Cornbread Ears. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.

 

 

 

Crock Pot 3 Bean Buffalo Chili

Ground Buffalo

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 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/