Crock Pot 3 Bean Buffalo Chili!

October 20, 2013 at 5:11 PM | Posted in beans, cheese, chili, Crock Pot, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili

 

Crock Pot 3 Bean Buffalo Chili 001
A bit chilly this morning, 31 degrees! Had a light frost on the roof tops also. Cleaned the house early and then time for some Football! For dinner it’s a Classic Comfort Food, Crock Pot 3 Bean Buffalo Chili. Chilly on the outside and Chili on the inside! (Sorry about that one)

 

 
I had some of the Crock Pot 3 Bean Buffalo Chili in the freezer so I set a container of in the fridge overnight to thaw. I Love Chili especially this one that I make. I use Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), 3 Cloves Minced Garlic, and 2 tablespoons of Jiff Reduced Fat Creamy Peanut Butter. First time I added Peanut Butter, a friend of mine that enters a lot of Chili Competitions told me to give it a try. It does give your Chili a rich flavor. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbs Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food, Chili! You can serve it in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. Anyway you have it its delicious! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

* With the Chili leftover I’m thinking a Chili and Cheese Omlet in the morning for Breakfast! *

 

 

 

 

 

 

 
Crock Pot 3 Bean Buffalo ChiliICrock Pot 3 Bean Buffalo Chili 004

 

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 free
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/

Crock Pot 3 Bean Buffalo Chili!

September 12, 2013 at 5:30 PM | Posted in beans, bison, cheese, chili, Crock Pot, spices and herbs, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili

Mom  and 3 Bean Buffalo Chili 004

 

 

Another hot, humid, and hazy day out there but they say Fall like weather for the weekend, I hope their right! We did get a brief shower but it just made it that much more humid. Reorganized the junk room, if that’s possible! Did throw away a lot of stuff that I don’t need. Starting on the Pantry tomorrow. For dinner one of my favorites, if not my top favorite, Crock Pot 3 Bean Buffalo Chili! I love Chili and I love Buffalo so what’s not to like! When I first started making the 3 Bean Chili I used Lean Ground Turkey. Now I use Wild Idea Ground Buffalo. Either way is delicious and healthy.

 

 
Besides the Ground Buffalo I use 3 different types of Beans; 1 (15 oz.) Can of Joan of Arc Spicy Chili Beans, 1 Can Bush’s (15 oz.) Kidney Beans (rinsed), and 1 Can Bush’s (15 oz.) Great Northern Beans (rinsed). For spices I start with 1 Packet McCormick’s Original 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. For extra kick and flavor I added 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 3 Cloves Minced Garlic, 2 Cans (6 oz.) Hunt’s Tomato Paste, and 5 Dashes of Frank’s Hot Sauce or to taste. Nothing but good!

 

 
To prepare it just brown 2 (1 lb.) packages of Wild idea Buffalo Ground 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 and 1/2 cup water. Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I usually cook it on low. 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 and ENJOY! For dessert later I tried a new one, Sans Sucre Mousse Cheesecake Dessert Cup. Something a little different and turned out real good! I left a another post on this and how to make it. Only 80 calories and 7 carbs per serving.

 

 

 

 

Crock Pot 3 Bean Buffalo Chili3-bean-buffalo-chili-001
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.

Chopped Heads West in a Five-Part “Grill Masters” Summer Battle

July 22, 2012 at 12:19 PM | Posted in cooking, Food, grilling | Leave a comment
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It’s grill or be grilled when Chopped heads to the Wild, Wild West for its newest special, Chopped Grill Masters. Tune in this Sunday at 10pm/9c to watch the first four competitors battle it out on the grill for a chance at the $50,000 grand prize. These grilling professionals will face not only the dreaded mystery basket of ingredients, but the elements as well, as the competition takes place outside in the harsh Arizona desert.

Watch as host Ted Allen and your favorite judges, Amanda Freitag, Marc Murphy and Aarón Sánchez, don their boots and spurs and head out West for the most heated Chopped showdown yet.

Hone your own skills on the grill by checking out all the great tips and recipes on Food Network’s Grilling Central, then tune in this Sunday, July 22, at 10/9c to catch all the action in the first epic face-off. Who will win and who will be chopped? Contestants, fire up your grills!

You’ve seen Chopped, Chopped Champions and Chopped All-Stars. Now, Chopped is traveling to the Arizona desert for a special five-part themed series: Grill Masters, which premieres Sunday, July 22, at 10pm ET/PT. Over the course of five weeks of dry desert heat, 16 grilling professionals from around the country face off in this captivating Wild West showdown. The stage is set for the ultimate culinary feud with Chopped favorites Amanda Freitag, Marc Murphy and Aarón Sánchez at the judging table, and astonishing mystery ingredients and tremendously talented competitors. One chef from each preceding duel makes it to the final fiery face-off, and when the dust clears, the greatest grilling pro of all will walk away with a $50,000 grand prize.

Episode schedule:

Grill Masters: Part 1 – Sunday, July 22, at 10pm ET/PT
Fire up the grills, y’all! In this first-of-its-kind Chopped grilling tournament, the competition heads west for a fierce, five-part showdown for a $50,000 grand prize.
Competitors: Ray Lampe (Florida), Jennifer Duncan (Arizona), Tom Duncan (Arizona), Galen Zamarra (New York City)

Grill Masters: Part 2 – Sunday, July 29, at 9pm ET/PT
Four more grill masters step up to the challenge for a chance to compete in the finale. Some delicious Italian surprises await the finalists, but perfect desserts will be difficult to execute in a windy and intense final round.
Competitors: Sam Choy (Hawaii), Nicole Davenport (Texas), Carey Bringle (Tennessee), Dushyant Singh (Arizona)

Grill Masters: Part 3 – Sunday, August 5, at 9pm ET/PT
Advancing past the first round for these four masters of the open flame will require a lot of hard work in just 20 minutes.
Competitors: Robyn Lindars (Florida), Timothy Grandinetti (North Carolina), Ernest Servantes (Texas), Doug Keiles (New Jersey)

Grill Masters: Part 4 – Sunday, August 12, at 9pm ET/PT
The final four grill masters face off for the last slot in the finale. When the two remaining chefs open up the last basket and find every meat lover’s worst nightmare, they must attempt to put their feelings aside and grill up some terrific desserts.
Competitors: Chad Ward (Florida), Kent Rollins (Texas), Corinne Trang (Connecticut), Rick Browne (Washington)

Grill Masters: Finale – Sunday, August 19, at 9pm ET/PT
The champions of the first four competitions cowboy up to compete for the $50,000 prize in the grand finale. The final two chefs will draw from family memories when they open up the last basket and must grill some do-or-die desserts.
Competitors: The prior episode’s winners

http://blog.foodnetwork.com/fn-dish/2012/06/chopped-grill-masters/

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