ChefO's Notes:
Expand1 pound Buffalo, ground or chunks (if you can’t find buffalo use beef) Ask a question about this ingredient
1 teaspoon garlic, minced (adjust to your taste) Ask a question about this ingredient
Oil, as needed Ask a question about this ingredient
1 pound Butternut Squash, cubed Ask a question about this ingredient
2 Onion, sweet, diced Ask a question about this ingredient
2 Red Peppers, diced Ask a question about this ingredient
2 cups Corn, fresh or frozen Ask a question about this ingredient
2 cups Beef Stock Ask a question about this ingredient
2 cups Tomato, diced Ask a question about this ingredient
2 tablespoons Tomato paste Ask a question about this ingredient
2 cans Pinto Beans*, drained Ask a question about this ingredient
1 teaspoon Chili Powder Ask a question about this ingredient
1 teaspoon Cumin Ask a question about this ingredient
2 teaspoons Oregano Ask a question about this ingredient
Salt & Pepper to taste Ask a question about this ingredient
In a stock pot brown the meat with some oil, salt & pepper and garlic.
Ask a question about this stepAdd the next four ingredients one at a time and sauté a couple minutes each to caramelize.
Ask a question about this stepAdd stock bring to simmer.
Ask a question about this stepAdd remaining ingredients.
Ask a question about this stepSimmer about 45 minutes.
Ask a question about this stepFeel free to adjust the seasoning to your taste. You can simmer longer and mash up some of the beans & squash to adjust its thickness.
Ask a question about this step*Pinto or Tepary are traditional but you can use any type.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Love your recipe! My students are currently researching heirloom three sister varieties for a local CSA for a garden plot with intercropping this next summer.