So you want BUFFALO for dinner do ya?

American Buffalo...Bison...whatever  you want to call it...it's tasty! It's my family's choice when it comes to red meat...we don't have it often,  but when we do...it's Bison (and an occassional "bambi"...oh get over it will you?) Bison burgers, Bison Tacos, Bison meat ball pizza...and Bison chili.

Why Bison? It's a "cleaner" red meat. It's higher in protein, much leaner than beef and lower in cholesterol.
The white man in the 19th century where just plum "idiots" to wipe out a perfect food source...but that's another blog in itself! And I only want to talk about food and fitness here...no politics please!

This is MY recipe...it belongs to "moi", me, myself and I! So I will take full credit to your likes and dislikes!  I call it "Janet's Buffalo Gal Chili"...it will make you dance by the light of the moon! :)
This makes a large batch....(good for freezing)  but you can cut it in half to suit your needs...Enjoy!

INGREDIENTS:
2 Tbsp. olive oil
8  large garlic cloves (yes, I said 8!)
1 1/2 cups of chopped sweet onion
2 cups chopped orange sweet pepper
2 pounds of ground Bison (again, you can make a smaller batch)
4 Tbsp. of chili powder ( I like Penzy's spices)
1 Tbsp. of ground cumin
1/2 tsp. of coriander
1/2 tsp. of cinnamon
1 tsp. of smokey paparika
1 28 oz can crushed tomatoes with added puree
8 to 12 oz of fat free beef stock (start w/8)
1 - 12 oz bottle of quality dark beer ( no lights people! or I'll come after you!)
1 - 6 oz can tomato paste
3 - 15 oz  cans of pinto beans
2-3 Chipote Chilies in adobo, finely chopped (2 is fine for the whole family) this does NOT mean 2-3 cans of chipote chilies!!

PREPARATION:
Heat oil in a heavy larg Dutch oven over medium-high heat.  Add onions, garlic & peppers.  Saute until onion are translucent, about 8 minutes.  Add ground bison & saute until brown, breaking up meat w/ back of spoon, about 5 minutes.  Drain about half of the juice.  Add chili powder, and all other dry spices. Stir 2 minutes. Mix in crushed tomatoes, Chipotle peppers, beef broth (start w/8 oz), beer & tomato paste.  Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour and 15 minutes.  Mix in beans.  Simmer 5 minutes. Season to taste w/salt & pepper. this can be prepared 3 days ahead...I recommend at least one day ahead!  Rewarm over low heat before serving. Garnish with a low fat shredded cheese of your choice...rock on cowboys!