(Buffalo) Chili

This is my favorite chili recipe, although it takes about three hours. If you have access to buffalo meat, go for it, that’s the best.

• 14 oz can chicken broth
• 3 lbs buffalo stew meat, or flank steak, or a chuck roast, cut in bite size pieces
• 14 oz can chopped tomatoes
• 7 oz can diced green chiles
• 4 cloves chopped garlic OR 1 heaping tablespoon if it’s from a jar
• 1 tsp oregano
• 1 tsp ground cumin
• 1 1/2 tbsp chili powder
• 1 1/2 tbsp black pepper
• 1 1/2 tsp brown sugar
• 1 chopped onion
• 1 chopped green pepper
• 1 12 oz can corn (I like the kinds with no sugar added)
• Shredded monterey jack cheese
• 1-2 limes

Mix all ingredients from chicken broth to brown sugar. Bring to a boil and simmer one hour. Add onions, green pepper and corn. Simmer 2-4 hours.

Add lime juice and cheese to taste, stir til cheese melts, serve.