This recipe comes from Kelly. She brought it over just after JP was born and we all loved it, especially the girls!
1 tablespoon olive oil
1 pound ground buffalo meat or lean ground beef
1 can (15 oz) whole kernel corn
1 can (15 oz) diced tomatoes
1 can (15 oz) red beans, drained, rinsed
1 can (15 oz) black beans, drained, rinsed
1 red onion chopped
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon cumin
1 tablespoon red pepper flakes
¼ tsp black pepper
2 garlic cloves
1 can (11 oz) can tomato juice
chopped fresh cilantro
1. Heat the olive oil in a large Dutch oven over medium-high heat. brown the ground buffalo meat in the hot olive oil, string until crumbly. Drain if using ground beef. Stir in the undrained corn, undrained tomatoes, red beans, black beans, onion, bell peppers, chili powder, salt, cumin, red pepper flakes, black pepper and garlic. Add the tomato juice and mix well.
2. Simmer, covered for 40-45 minutes, stirring frequently. Ladle into chili bowls. Top each serving with a dollop of sour cream and sprinkle with cilantro, or serve with your favorite chili toppings.
You may substitute Bloody Mary mix for the tomato juice and add one 4 oz can chopped green chiles for a spicier chili.