Kosher Buffalo Chili Recipe

About this recipe

A hearty and flavorful chili made with kosher buffalo meat, beans, and a medley of spices. Perfect for a satisfying dinner that aligns with dietary needs.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 ltr Real Fruit Power Tomato Juice
• 200 g Hommade Tomato Puree
• 1 pack (100 g) Catch Red Kuti Mirch
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. In a large kettle or Dutch oven, heat 2 tablespoons of cooking oil over medium heat. Add 1 pound of kosher buffalo meat and cook until browned, breaking it into small pieces. Drain any excess fat.
2. 2. Add 1 chopped onion and 1 diced green pepper to the pot. Sauté for about 5 minutes until the vegetables are softened.
3. 3. Stir in 2 teaspoons of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to coat the meat and vegetables with the spices.
4. 4. Add 2 cans of tomato puree, 1 1/2 cups of tomato juice, 1 can of dark red kidney beans (15 ounces, drained and rinsed), and 1 can of red kidney beans (15 ounces, drained and rinsed). Stir to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender and the flavors are well blended.
6. 6. Taste and adjust seasoning if needed. Serve hot and enjoy your kosher buffalo chili.