Buffalo Sweet Potato Chili

    After a day of hiking through a snow storm you know what sounds really good?

    A big bowl of chili and a good friend who will put up with me after I eat chili!

 

     It’s even better when you add buffalo because well let’s face it; buffalo makes everything better, right?

 
You can also make this recipe substituting the buffalo for ground turkey. It’s a lot more cost efficient that way.
 

Buffalo Sweet Potato Chili

 
1 tab olive oil
1/2 a red onion, diced
1 tab minced garlic
1 sweet potato, cooked and diced into pieces
1 tab chili powder
1 tab Cayenne powder
1 tab cumin
3 chipotle peppers, reconstituted and the liquid saved
1 can tomato paste
4 tab balsamic vinager 
1 1/2 cups beef stock
3/4 cups reserved chili water
1 tsp garlic salt
1 can kidney beans, drained.
 
In the olive oil cok the onions five minutes. Add the garlic.
In a food processor blend the chipotles with a little liquid, the onions and garlic. 
Return to the stove. Add the sweet potatoes and the spices. Cook until the sweet potatoes are slightly browned. Add the buffalo and cook until browned.
Add the tomato paste, beef stock, 1 cup chili water garlic salt and balsamic vinegar.
Let reduce for forty five minutes.
Add the kidney beans and let cook an additional twenty minutes.
Serve with sharp cheddar cheese, sour cream, cilantro and tortilla chips

 

Comments

  1. Miz Helen

    What a great bowl of Chili,it sounds delicious. Thanks so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

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