I made up a batch of chili along with the some sweet corn muffins and thought I’d share my recipes b/c both were fairly easy and were very tasty. Enjoy!
Fully Loaded Buffalo Chili
Makes 4-5 BIG servings
1 lb. ground buffalo (or beef)
2 tsp. chili powder
1 clove minced garlic
2 cans chili-ready beans
2 cans black beans
4 cans chili-ready diced tomatoes (if you only have plain then add some more chili powder to your taste)
2 cups chopped celery
1 cup chopped green pepper
1 cup chopped yellow pepper
1 cup chopped red pepper
2 cups chopped onion
1 can sweet yellow whole kernel corn
Brown the meat in a skillet along with the chili powder over medium heat. Put everything into a stock pot, including the meat, and simmer over low heat for two hours. Or get it hot fast and cook it over medium heat for about 30 minutes so you can eat it with less waiting time. But I like to slow cook it for the flavor development. Serve with Sweet Corn Muffins (below).
Sweet Corn Muffins
Makes 12 muffins
Head’s up! This isn’t your typical dry cornbread. It is extremely moist and extremely easy so if you are lazy and like things on the sweet side like me, you’ll love ’em!
2 boxes Jiffy corn muffin mix
1 (14.5-oz) can creamed corn
Mix the two ingredients and bake according to package directions. Allow to cool slightly before serving.
Veronica's Cornucopia 