Chilli

Serves 8-10

 
 
1 heaping cup Chopped onion
1/2 of each Green pepper & celery bunch, chopped
1 1/2 lbs Ground Buffalo
1-2 Cloves Garlic, finely chopped
2 16 ounce cans Kidney beans
3 16 ounce cans whole or diced tomatoes
1 medium Fresh diced tomato

2 tbsp

 Chili powder
1 tbsp Olive oil
2 tsp Dried oregano leaves
2 tsp Cumin
1 tsp Salt
1 tsp Maple Syrup
1 tsp Worcestershire Sauce
1 tsp Soya Sauce
dash pepper
dash cayenne pepper
   
  Preparation

1. Heat olive oil & garlic in large stainless steel pot

2. When garlic is slightly browned, add meat and cook slowly

4. When meat is browned, stir in other ingredients

5. Continue cooking until chili mixture comes to a full boil then reduce heat and SIMMER for approx. half an hour or until all flavours are blended

6. Serve on bed of hot rice (not minute rice).

Note: Leftovers can be frozen and equally enjoyed at later date.