This chili is made with ground buffalo, kidney beans, tomatoes, and a variety of chili powders. The chile (chile with an “e”), I grew up eating is made with chorizo, ground beef, pinto beans, and red chile sauce, so this recipe is completely different. I was surprised how quickly he made this dish and how delicious it was.
Spray a large pot with nonstick cooking spray and set on moderately high heat until hot but not smoking. Add the meat and brown for about 10 minutes.
Add beans, tomatoes, sauce, and two cans of water (to rinse out the tomato sauce cans).
Bring to a boil and then add the chili and spices.
Reduce heat to low and simmer, uncovered, for an hour or two to thicken.
Remove the bay leaves before serving. Ladle into bowls and sprinkle with a handful of cheese, onion, and jalapeño slices if desired.
Notes
For an easy and comforting weeknight dinner I encourage you to try my husband, Bill’s chili with a side of quesadillas. I know you’ll love it as much as we did.