I Got this Buffalo Chili recipe out of a local paper and thought some of you dogs might like it.

Meriwether's Buffalo Chili

Eating terrific buffalo chili does not require a trip out west. Nor does finding quality buffalo meat. There are nearly 50 bison ranches right here in Missouri.

So this recipe, adapted from Stephanie Anderson's book, "Killer Chili," is well within your purview. It was the specialty of Meriwether's, formerly the restaurant at the Missouri History Museum in St. Louis.


2-3 tablespoons olive oil

1/2 cup diced onions

1/2 roasted poblano chili, seeded and diced

1 stalk celery, diced

1/2 cup diced red bell pepper

2 tablespoons minced garlic

1 1/4 pound ground bison

4 tablespoons chili powder

1/2 tablespoons ground cumin

1 teaspoon cayenne pepper

4 (14.5-ounce) cans diced tomatoes

4 (16-ounce) cans kidney beans

4 (16-ounce) cans black beans

3/4 cup tomato juice

Saute in olive oil over medium heat the onions, poblanos, celery, bell pepper and garlic until the onion is translucent. Add bison meat and cook until browned.

Mix together chili powder, cumin and cayenne, and add to meat and vegetable mixture. Add tomatoes, beans and tomato juice. Simmer 40 minutes, stirring occasionally. Serves 10.