Buffalo Squash Chili — Recipe

There’s nothing like chili and fresh bread when it’s cold outside. I hated chili before (probably because we ate a lot of the canned stuff) but now it’s a regular feature on our dinner menu. Easily thrown together and put in the crock pot for days when we’re working in the barn or busy in general, and a great way to use up vegetable odds-and-ends. I use the crookneck squash and zucchini from our garden that we chunked up and dehydrated, but all sorts of veggies would work. This one is easily changed to suit your tastes and works with ground beef or venison as well. NOTE: I add dehydrated heirloom tomatoes too, just for kicks. If you use fresh or frozen vegetables you might need to drain your canned tomatoes so it doesn’t end up watery. We use onions from the garden that are on the smallish side, and therefore stronger in taste. 

-1lb ground buffalo OR venison, beef, ect
-1 medium onion
-2-3 cloves garlic, chopped
-1 quart tomatoes OR 14.5oz can diced tomatoes, undrained
-1 half-pint jar plain tomato sauce OR 1 8oz can
-1C dehydrated vegetables (improvise freely!) 
-1 16oz jar beans, rinsed and drained
-1 tbsp chili powder
-1 1/2 tsp cumin
-Sea salt and pepper to taste 
Cook meat, onion and garlic in a 3qt pot over medium heat until browned. Drain.

Transfer to crock pot if that’s the plan. Stir in tomatoes, squash and seasoning. 
Bring to a boil, stirring frequently. Reduce heat and cover, let simmer for at least 1hr. Add beans, simmer uncovered for 10min. Serve with shredded cheese, oyster crackers, ect. Serves 4, we double it. 

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