Saturday, November 29, 2014

Buffalo Mountain Chili

1lb kidney beans
64+ oz water
32 oz diced tomatoes
4 lbs ground buffalo
2 onions
10-12 cloves garlic
1/4 cup apple cider vinegar
4 tbsp Fernandez Chile Chimayo mix
4 tbsp Fernandez Chili powder mix
1 tbsp Fernandez Chili Caribe mix
1 tbsp Cayenne powder 
Salt and pepper to taste 

Rinse and sort beans then soak overnight. The next morning place beans in the slow cooker or in pot on low heat with all the water. Brown meat in a skillet with chopped onions and garlic. Add meat and onion mixture to soup pot, then add tomatoes and cover, continuing to boil on low heat. After a few hours add the spices and vinegar, continue cooking on low heat for another few hours. When beans are tender and soup has thickened its ready to serve, eat warm. I prefer this dish served with gluten-free cornbread, butter and fresh shredded cheddar cheese on top.