Florida Native Mexican Buffalo Chili With Monterey Jack Nachos - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1 lb lean ground buffalo
2 medium onions, chopped
2 garlic cloves, crushed
1 green chilies, seeded and finely chopped or (6 ounce) can green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
2 bay leaves
2 tablespoons tomato puree (paste)
3 3/4 cups beef stock
2 (15 ounce) cans pinto beans, drained and rinsed
3 tablespoons chopped fresh cilantro leaves
sea salt
fresh ground black pepper
TOPPING
1 (9 ounce) bag blue corn tortilla chips, lightly crushed
2 cups monterey jack cheese, grated
SUBSTITUTION
2 cups cheddar cheese, instead of monterey jack if you prefer
2 (15 ounce) cans black beans (mixed, 1 each) or (15 ounce) cans red beans, for the pinto beans (mixed, 1 each)
1 lb lean ground beef, for the lean ground buffalo

Preparation

Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
Reduce heat and cover the pan. Simmer for about 45 minutes.
Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
Remove the bay leaves before serving.
To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.