3 lb ground bison
3 poblano peppers, fresh
2 medium onions
30 oz rotel tomatoes, diced (3 can
4 1/2 tbsp new mexico chile powder
1 1/2 tsp ground cumin
1 1/2 tsp paprika
3 cl garlic
1 fresh lime
Directions
Recipe by: Wayne Preston Allen I found the bison at a health food
store - that's a good bet for you, too. The New Mexico chili powder
might be had from one of a number of mail-order resources if you
don't have a local source. The Rotel tomatoes are hot, so you can
substitute reqular tomatoes to cool it a little (but it's gonna be
hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil
and break it up as you brown it. Add finely chopped onions and
garlic. When onions are clear, add tomatoes and spices. Add water to
barely cover, and simmer until meat is tender. Add chopped poblanos
for last 20 minutes of simmer, and stir in lime juice before serving.
You're really gonna be surprised!
Servings: 1 servings
Buffalo Hump Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Meat
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It is possible to trace the history of written recipes back into ancient history, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, generally, these old cook books were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times made use of many aromatic flavors, including some familiar names such as bay, mint and asafoetida. For the centuries that followed, the wealthy families of Europe competed with each other to offer the most exotic banquets, and because of this cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down popular recipes of the day. By the time we get to the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, more free time and having more money. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Buffalo Hump Chili recipe.
