1 onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
1 fresh jalapeno pepper
1 tbsp chili powder
1 ½ tsp dried oregano
1 ½ tsp ground cumin
3 lbs buffalo, ground
1 (15 oz.) can hominy, rinsed and drained
1 (28 oz.) can crushed tomatoes
Thinly sliced green onions
Salt and pepper
1
In a 4 ½ quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeno, chili powder, oregano and cumin.
2
Crumble ground buffalo on vegetables in cooker. Pour hominy and tomatoes with juice over buffalo.
3
Cover and cook, 6 to 7 hours on low, or 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
4
With a slotted spoon, stir to mix meat well with chili and skim off any fat.
5
Spoon chili into wide bowls. Top portions as desired with green onions and serve with fry bread. Add salt and pepper to taste.
Ingredients
1 onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
1 fresh jalapeno pepper
1 tbsp chili powder
1 ½ tsp dried oregano
1 ½ tsp ground cumin
3 lbs buffalo, ground
1 (15 oz.) can hominy, rinsed and drained
1 (28 oz.) can crushed tomatoes
Thinly sliced green onions
Salt and pepper