What's for dinner: Buffalo Three-Bean Chili

My mother cooked wonderful meals every night while we were in Wyoming over Christmas, and since I've been home, all I have made are things I we had while we were there! Hands down, the favorite at my house is my mom's Buffalo Three-Bean Chili. It makes a ton, but I've made it twice and Hockey Boy and Taylor (the hockey player living with us this school year) and their friends have devoured the leftovers in no time. Coming from my mother, it's a given that this recipe is also pretty healthy.

My friend Kim from 3 Peanuts wrote a post a week ago titled Got Soup? that requested that her readers post their favorite soup recipes and link them on her blog. Well, family, volunteer obligations, generic errands and Valentine Luncheon planning unexpectedly consumed my week, so better late than never, here is my contribution to Kim's collection of soup recipes:

Biba's Buffalo Three-Bean Chili

2 pounds ground bison
2 onions, chopped
4 cloves garlic, minced
1 15-oz. can black beans, rinsed and drained
1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can kidney beans, rinsed and drained
1 4-oz. cans chopped green chilies
1 envelope fajita seasoning (Central Market had this in their bulk spice section; I used about an ounce and a half of it)
1 28-oz. can crushed tomatoes
1 can chicken broth
2 tablespoons fresh lime juice

Toppings:
chopped cilantro
sour cream
grated cheddar cheese

Sauté bison, onions and garlic until cooked. Drain off fat. Stir in other ingredients except lime juice and simmer 25-30 minutes or until ready to serve. Stir in lime juice. Serve toppings on the side.

Should serve at least 12 unless you are feeding very hungry teenage boys!



My mother also fixed this slaw which Robert and I thought was fabulous.

Blue Cheese Slaw

Mix the following 1 hour before dressing:
2 pounds shredded cabbage
4 large carrots, shredded
8 oz. blue cheese crumbles
1 bag Craisins

Dressing (whisk together)

⅓ cup cider vinegar
¼ teaspoon dry mustard
1 teaspoon celery seed
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons sugar
¾ cup canola oil

Here are my mother's notes: I have never used the Craisins in this recipe. I have no idea how much is 2# shredded cabbage! I buy a head of green and a head of purple cabbage. I then cut up the cabbage, add shredded carrots and refrigerate in a large baggie, using only what I need. The cut up cabbage keeps a long time in the refrigerator. I at least double the dressing recipe - it will keep forever in the refrigerator and is ready when you need it. I don't use as much of the oil either. I double the recipe except for the oil.

Eloise's note: I used the Craisins and loved them! Being the unorganized cook that I am, I did not mix the main ingredients an hour ahead but rather just before I tossed them with the dressing.