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Buffalo Chilli     HT  MC  Mexican  75mins



Serves  4      Hot   Game  Vegetables  Pulses  Main Course  Gluten Wheat Dairy free  Eggless  Mexico  Nth American  North America



675g/1-1/2lb Buffalo Mince

1 Large Onion, halved and thinly sliced

2 Garlic Cloves, crushed

2 x 400g/14oz tins Chopped Tomatoes

2 heaped teasp Chili Powder

2 Jalapeno Peppers, very thinly sliced

1 Large Green Capsicum (  sweet pepper ), thinly sliced

2 x 400g/14oz tins Red Kidney Beans





1. Heat a large saucepan until very hot. Add the meat and brown on all sides.


2. Add the onions and garlic and continue to fry, stirring, for 2-3 minutes.


3. Add the remaining ingredients and mix well then add enough water to barely cover.


4. Bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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