My Grandmas Chili Recipe

Name: My Grandmas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 pound Ground Buffalo; 1 whole Yellow Onion, Chopped; 1 Tablespoon Chili Powder; 1 can (28 Oz. Size) Crushed Tomatoes; 1 can (10 Oz. Size) Red Enchilada Sauce; 1 can (8 Oz. Size) Tomato Sauce; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed

Servings: persons

2 Tablespoons Olive Oil
1 pound Ground Buffalo
1 whole Yellow Onion, Chopped
1 Tablespoon Chili Powder
1 can (28 Oz. Size) Crushed Tomatoes
1 can (10 Oz. Size) Red Enchilada Sauce
1 can (8 Oz. Size) Tomato Sauce
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 can (15 Oz. Size) Pinto Beans, Drained And Rinsed

1
Heat the olive oil in a large saucepan over medium-high heat.
2
Add the ground meat, onion and chili powder and cook for 6 to 8 minutes, breaking up the meat with the back of a spoon.
3
Continue until the meat is cooked through and the onions have softened.
4
Add the crushed tomatoes, enchilada sauce and tomato sauce and season with salt and pepper.
5
Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
6
Stir in the pinto beans and cook for another 10 minutes, until the beans are warmed through.
7
Ladle the chili into bowls and serve.

239

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 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 pound Ground Buffalo, 1 whole Yellow Onion, Chopped, 1 Tablespoon Chili Powder, and more.

Yes, My Grandmas Chili 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.

My Grandmas Chili

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