Buffalo Chili Con Carne

• 1 lb. cubed or coarsely ground buffalo meat
• 2 Tbsp. cooking oil
• 1 to 2 c. diced onion
• 1 to 2 c. diced green pepper
• 2 cans (16 oz. each) diced tomatoes with liquid
• 1 1/2 to 2 c. tomato juice
• 1 (15 1/2 oz.) can dark red kidney beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (4 oz.) can chopped green chilies
• 2 tsp. chili powder
• 1 tsp. salt (optional)
• 1/2 tsp. pepper

1. In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes.
2. Stir in remaining ingredients and bring to a boil.
3. Reduce heat, cover and simmer 1 1/2 to 2 hours or until the meat is tender.
4. Yields 6 servings (1 1/2 quarts).

buffalo meat, cooking oil, onion, green pepper, tomatoes, tomato juice, dark red kidney beans, pinto beans, green chilies, chili powder, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573167 (may not work)