From OKLAHOMA RECIPES
[In honor of Gene Logsdon's Oh What A Beautiful Morning post, here's a recipe from the Okie state. My dad grew up in Sapulpa and rode on top of freight trains with his brother to get to California. To localize, organicize, and healthilize this recipe, local buffalo meat is available at the J-Bar-S Bison Ranch just north of Ukiah and at the co-op, along with bulk organic dried beans. Fresh tomatoes are out of season, but organic canned tomatoes would be more "authentic" anyway. Oh, and please use a black iron skillet... -DS]
OKLAHOMA BUFFALO CHILI
1 lb. ground buffalo
1 medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro, chopped
In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. (Can also simmer in a pot with 1 cup water – when cooked, drain water, then proceed). Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.
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