Florida Native Mexican Buffalo Chili With Monterey Jack Nachos Recipe

Name: Florida Native Mexican Buffalo Chili With Monterey Jack Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 lb lean ground buffalo; 2 medium onions, chopped; 2 garlic cloves, crushed; 1 green chilies, seeded and finely chopped or (6 ounce) can green chilies; 2 tablespoons chili powder; 1 teaspoon ground cumin; 2 bay leaves; 2 tablespoons tomato puree (paste); 3 3/4 cups beef stock; 2 (15 ounce) cans pinto beans, drained and rinsed; 3 tablespoons chopped fresh cilantro leaves; sea salt; fresh ground black pepper; TOPPING; 1 (9 ounce) bag blue corn tortilla chips, lightly crushed; 2 cups monterey jack cheese, grated; SUBSTITUTION; 2 cups cheddar cheese, instead of monterey jack if you prefer; 2 (15 ounce) cans black beans (mixed, 1 each) or (15 ounce) cans red beans, for the pinto beans (mixed, 1 each); 1 lb lean ground beef, for the lean ground buffalo

Servings: persons

3 tablespoons extra virgin olive oil
1 lb lean ground buffalo
2 medium onions, chopped
2 garlic cloves, crushed
1 green chilies, seeded and finely chopped or (6 ounce) can green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
2 bay leaves
2 tablespoons tomato puree (paste)
3 3/4 cups beef stock
2 (15 ounce) cans pinto beans, drained and rinsed
3 tablespoons chopped fresh cilantro leaves
sea salt
fresh ground black pepper
TOPPING
1 (9 ounce) bag blue corn tortilla chips, lightly crushed
2 cups monterey jack cheese, grated
SUBSTITUTION
2 cups cheddar cheese, instead of monterey jack if you prefer
2 (15 ounce) cans black beans (mixed, 1 each) or (15 ounce) cans red beans, for the pinto beans (mixed, 1 each)
1 lb lean ground beef, for the lean ground buffalo

1
Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
2
Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
3
Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
4
Reduce heat and cover the pan. Simmer for about 45 minutes.
5
Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
6
Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
7
Remove the bay leaves before serving.
8
To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 lb lean ground buffalo, 2 medium onions, chopped, 2 garlic cloves, crushed, and more.

Yes, Florida Native Mexican Buffalo Chili With Monterey Jack Nachos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florida Native Mexican Buffalo Chili With Monterey Jack Nachos

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