Colorado Buffalo Chili
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 lb ground buffalo
1 1/2 tsp ground cumin
1/2 tsp ground cumin
1 (10 oz) can diced tomatoes with green chiles
1 (10.75 oz) can tomato soup
1 (14.5 oz) can kidney beans, drained
1 (14.5 oz) can black beans, drained
1/2 medium onion, chopped
1/2 tsp minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
2 Tbsp chili powder
1 tsp red pepper flakes
Salt and pepper to taste
Brown the buffalo in a skillet over medium heat. Season with 1/2 tsp cayenne pepper and 1/2 tsp cumin. Drain.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt in a slow cooker. Cover and cook on low overnight or for 8 hours.