High Plains Buffalo Chili

• 1 teaspoon canola oil
• 1 1/2 cups chopped onion (about 1 large)
• 2 garlic cloves, minced
• 1 1/2 pounds lean ground buffalo
• 2 tablespoons New Mexican chile powder
• 1/2 teaspoon ground red pepper
• 3 1/2 cups water
• 2 cups diced peeled baking potato (about 8 ounces)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried rubbed sage
• 1 tablespoon stone-ground cornmeal

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; saute 5 minutes or until tender. Add buffalo; cook 5 minutes or until browned, stirring to crumble. Stir in chile powder and pepper.
2. Add 3 1/2 cups water, potato, and next 5 ingredients (through sage) to pan; bring to a boil. Reduce heat, and simmer 50 minutes or until potato is very tender. Stir in cornmeal; cook 5 minutes, stirring occasionally.

canola oil, onion, garlic, lean ground buffalo, new mexican, ground red pepper, water, baking potato, tomato paste, kosher salt, oregano, worcestershire sauce, sage, stoneground cornmeal

Taken from www.myrecipes.com/recipe/high-plains-buffalo-chili (may not work)