Recipes

INGREDIENTS:

• 1 lb top-round buffalo steak or lean beef stew meat, cut into 1-inch cubes
• 2 tbsp garlic, minced
• 2 1/2 cups yellow onion, chopped
• 1 cup celery, chopped
• 2 cups carrots, cut into matchsticks
• 1 tbsp ground cumin
• 2 tsp dried coriander
• 1 tsp ground black pepper
• 1/2 tsp turmeric
• 1/2 tsp saffron (optional)
• 1/2 tsp paprika
• 1/2 tsp ground cayenne pepper (optional)
• 3 1/2 cups cooked chickpeas
• 1 cup frozen corn (no need to thaw)
• 2 cups tomatoes, chopped
• 1 bay leaf
• 1 6-oz jar tomato paste
• 2 lemons (optional)

INSTRUCTIONS:

1. In a large nonstick pot, cook steak for 2 minutes over medium-high. Add garlic, onion, celery, carrots and all spices. Cook for 5 minutes. Then add chickpeas, cooking for 2 more minutes.
2. Turn up heat to high and pour in 4 cups water, corn, tomatoes and bay leaf. Bring to a boil and stir in tomato paste. Reduce heat to medium and simmer, uncovered, for 30 to 35 minutes, stirring occasionally, until liquid reduces and chili thickens. Squeeze juice of both lemons into chili, if desired, and stir. Remove bay leaf before serving. Chili can be stored in refrigerator for 5 days or frozen for 2 to 3 months.