Smoky Buffalo Chili

by Jana Harvey on April 13, 2011

1 lb. ground buffalo meat
1 lb. peppered bacon, cooked and chopped
3-oz. dried cranberries
2-15oz cans dark red kidney beans, drained
1-15oz can black beans, drained
1-7oz can diced green chilies
1-15oz can diced tomatoes
1 medium onion, chopped & roasted
6 cloves garlic, chopped & roasted
2 tsp. chili powder
1/4 tsp. ground allspice
1/2 tsp. smokehouse pepper
1 tsp. unsweetened cocoa powder
Half a bottle of Scott Harvey Mtn. Selection Zinfandel
1 Bay leaf for cooking

1. Mix chili powder, allspice, smokehouse pepper and cocoa powder together, set aside. 2. In a 5-quart crock pot, crumble buffalo meat on the bottom and sprinkle with half of the seasoning mix. 3. Layer remaining ingredients in the crock pot: dried cranberries, beans, chiles, onion & garlic. 4. Sprinkle remaining seasoning over the top, and pour in the Zinfandel. 5. Set crock pot to medium heat and let sit for 8 hours. 6. Stir thoroughly, cover and let cook one more hour.


From: Monica Bennion

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