Buffalo and Hominy Chili Recipe
Served with fry bread and popular at pow wows and other get together. Buffalo is raised on many reservation for their meat. Some hunting is done in Montana.
Cost per serving $0.86 view details
- 1 onion (1/2 lb.), peeled and chopped
- 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
- 6 cloves garlic, peeled and minced or pressed
- 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3 lb buffalo ground
- 1 can (15 oz.) hominy (yellow or white), rinsed and drained
- 1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
- Thinly sliced green onions
- Salt and pepper
- 1.. 1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
- 2.. 2. Crumble ground buffalo on vegetables in cooker. Pour hominy and tomatoes with juice over buffalo.
- 3.. 3. Cover and cook , 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
- 4.. 4. With a slotted spoon, stir to mix meat well with chili and skim off any fat.
- 5.. 5. Spoon chili into wide bowls. Top portions as desired with green onions and serve with fry bread Add salt and pepper to taste.
- Labels: Native American
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|Amount Per Serving||%DV|
|Serving Size 456g|
|Recipe makes 6 servings|
|Calories from Fat 320||50%|
|Total Fat 35.59g||44%|
|Saturated Fat 0.18g||1%|
|Trans Fat 0.0g|
|Total Carbs 22.05g||6%|
|Dietary Fiber 5.2g||17%|