Buffalo Enchiladas - cooking recipe

Ingredients

2 lb. ground bison
1/4 c. chopped onion
1/4 c. bell pepper
2 fresh garlic cloves
1/4 c. diced tomatoes
6 oz. tomato paste
2 Tbsp. Worcestershire sauce
2 jalapeno peppers, diced
2 c. grated cheese
12 corn tortillas
chili powder, paprika, salt, pepper, cumin and 1 lime/lemon
tortilla chips

Preparation

Mix ground bison with Worcestershire sauce, onion, garlic, bell pepper and jalapeno peppers.
Season to taste with salt and pepper. Brown in frying pan over medium-high heat until mixture is gray. Lightly cover meat with chili powder while browning.
Once browned, transfer meat into chili pot/Dutch oven.
Add tomatoes and tomato paste.
Mix thoroughly.
Add cumin sparingly (pinch or two). Sprinkle paprika across meat and add water until meat is covered with 1/4 to 1/2-inch.
Bring to a boil, cover, reduce heat and simmer over medium heat for 30 to 45 minutes.
Stir occasionally and add water, if needed.
A sprinkle of flour or masa can be added at the end to thicken the sauce.