Ingredients
- 3 tablespoons olive oil
- 1 pound ground buffalo meat
- 2 cups onions, chopped
- 2 garlic cloves, crushed
- 6 ounces green chilies, chopped (1 can)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 tablespoons tomato paste
- 4 cups beef stock
- 30 ounces pinto beans, undrained (2 cans)
- 3 tablespoons fresh cilantro, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Topping
- 9 ounces blue corn tortilla chips, lightly crushed (1 bag)
- 8 ounces Monterey jack cheese, shredded
How to Make
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Step 1: Heat oil in large pan over a medium heat and cook ground buffalo (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
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Step 2: Reduce the heat and add onions, garlic and chilies.
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Step 3: Cook for 4-5 minutes or until peppers and onions are tender.
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Step 4: Add the chili powder and ground cumin, and cook 2 minutes more.
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Step 5: Add tomato paste.
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Step 6: Stir in the bay leaves, beef stock, beans (saving 1/2 can for later)
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Step 7: Bring to a boil.
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Step 8: Reduce heat and cover the pan.
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Step 9: Simmer for about 45 minutes.
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Step 10: Put saved beans into a bowl and mash with a potato masher.
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Step 11: Stir these into the soup to thicken it slightly.
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Step 12: Cook 5 minutes more.
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Step 13: Season and stir in the chopped cilantro leaves.
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Step 14: Remove the bay leaves before serving.
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Step 15: Season to taste.
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Step 16: To serve: ladle the soup into warmed bowls and spoon tortilla chips on top.
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Step 17: Pile grated cheese over the tortilla chips and serve.
We hope you enjoy this recipe!
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