Glen and Jill Klawonn’s Buffalo Chili

2 cups dry pinto beans 
2 lbs lean ground bison (or beef) 
½ cup chopped onion 
2 tsp sunflower oil 
2, 14 oz cans whole tomatoes with liquid 
2 quarts water 
1 tsp salt 
1 clove garlic, crushed 
2-4 roasted Anaheim chilies (mild or hot) peeled, seeded, and chopped 
1 packages Chugwater Chili Brand seasoning or 3 Tbsp of your favorite chili seasoning

Wash and sort beans. Soak beans overnight in water. Drain. Saute onion in oil until tender; then add ground buffalo; brown until no pink remains. Put meat mixture into a stock pot. Add beans, tomatoes, water, salt, garlic, chilies, and Chugwater Chili brand seasoning. Bring to a boil, then turn down to simmer until beans are tender- usually 4-6 hours. Can also be cooked in a crockpot on low for 6-8 hours.

Top with onions and shredded cheese. Freezes well.

Chilly Night Buffalo Stew

6 Tbsp. flour
1 ½ tsp salt, divided
1 tsp pepper, divided
2 lbs buffalo stew meat
¼ cup olive oil
4 med. potatoes, peeled and cubed
6 med. carrots, sliced
2 med. onions, sliced
4 celery ribs, sliced
2 cans buffalo or beef broth(14.5 oz each)
2 cans (11.5 oz each) V8 juice
2 tsp. Worcestershire sauce
6 cloves of garlic, minced
2 bay leaves
1 tsp. dried thyme
½ tsp. dried basil
½ tsp. paprika
6 Tbsp. cornstarch
½ cup cold water.

Combine flour, 1 tsp. salt and ½ tsp. pepper in a large resealable plastic bag. Add buffalo, a few pieces at a time, and shake to coat.
Brown the buffalo in oil in batches in a large skillet. Transfer meat and drippings to a 6 qt. slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika, and remaining salt and pepper; pour over the top.
Cover and cook 30 on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened.

Meat Stock

A delicious stock that is great for sipping in a mug or use it as a flavorful base for any homemade soup!

1 pkg. meaty soup bones about 1.5 to 2 lbs

1 large onion chopped

1 Tbsp. garlic

1 tsp salt

1 tsp black pepper

2 quarts water

Place all ingredients in a slow cooker and cook on low for 8 hours.  Remove bones and chop meat into fine pieces.  If you want clear broth for sipping in a mug, strain broth and save the solids for homemade soup.

Scotch Broth

1 lb of meaty soup bones (beef or bison)

2 tsp. canola or sunflower oil

4 cups water

2 cans (14 ½ oz each) reduced sodium beef broth

2 whole cloves

1 medium onion, halved

1 medium carrot, halved

1 celery rib, halved

1 bay leaf

¼ cup minced fresh parsley

¼ tsp dried rosemary, crushed

¼ tsp. dried thyme

¼ tsp whole peppercorns


1/3 cup medium pearl barley

1 ½ cups julienne peeled turnips( 1 inch pieces)

1 cup coarsely chopped carrots

1 medium leek(white portion only) thinly sliced

¼ tsp salt

¼ tsp pepper

In a Dutch oven, brown meaty bones in oil on all sides; drain. Stir in water and broth. Insert cloves into the onion. Add onion, carrot ,celery, and seasoning to the pan. Bring to a boil. Reduce heat. Simmer for 2 hours or until meat is very tender. Remove meaty bones from the broth. When cool enough to handle, chop into small pieces. Strain broth, discarding the veggies and seasonings. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 minutes. Stir in the turnips, carrots, leeks, and seasonings. Return to a boil. Reduce heat; cover and simmer 15 minutes or until veggies are tender. Add the beef or bison and heat through. 4 servings.