Chipotle-Spiced Buffalo Chili
- Yield servings
This chili is deeply flavored with smoky chiles and fragrant ground spices. Accompany with cornbread or tortillas.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 -- red bell peppers, cut into 3/4 inch pieces
- 1 pound ground bison or ground beef
- -- coarse kosher salt and freshly ground pepper
- 2 teaspoons ground dried chipotle chiles
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 cans diced tomatoes
- 2 cans pinto or kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 cup plain yogurt (optional)
- 2 teaspoons grated lime zest (optional)
In a heavy large pot over medium-high heat, warm the oil. Add the onion and peppers and sauté until the onion is tender, about 10 minutes. Raise the heat to high, add the ground meat, and sprinkle with salt and pepper. Cook just until no longer red, breaking up the meat with a spoon, about 3 minutes. Add the ground chiles, cumin, cinnamon, and cloves, and stir until fragrant, about 2 minutes. Add the tomatoes with their juice, beans, oregano, and 1 cup (8 fl oz/250 ml) water. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the flavors are blended, about 30 minutes.
Meanwhile, if desired, mix the yogurt and lime zest in a small bowl.
Taste the chili and adjust the seasoning. Spoon into warmed bowls. If using, spoon a dollop of lime-yogurt on top of each serving and serve right away.
Look for ground bison, also called buffalo, at farmers’ markets or natural food stores. The meat is lower in saturated fat, and higher in omega 3s than beef, but still has a rich flavor. Ground beef or turkey can replace the bison. This chili improves with reheating, so save extras for another meal.
Reprinted with permission from Williams-Sonoma Weeknight Fresh & Fast by Kristine Kidd, Weldon Owen