Anasazi cowboy chili with buffalo and nopales from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 81) by Steve Sando and Vanessa Barrington

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Notes about this recipe

  • Eat Your Books

    Can substitute pinto, Vallarta, yellow Indian woman, or black beans for Anasazi beans.

  • imaluckyducky on October 09, 2021

    4.5 stars. I really like this chili recipe -- I didn't find it bland at all but also I season to taste and season the meat and work it into the meat before cooking. Used two serrano peppers because we like heat. The RG vaquero beans cooked without soaking within an hour and a half to a creamy texture, which contrasted nicely with the ground meat. The nopales and the masa are the unsung heroes of the dish, add some pickled nopales on top of your bowl for a treat. Will make this again, 5yo approved.

  • TrishaCP on December 13, 2020

    Hmmmm, this was not my favorite chile. Too bland on the spices- even though I increased the cumin and ended up adding another tablespoon of chile powder. I used RG vaquero beans, and that part of the chile was great (of course).

  • mzgourmand on March 07, 2020

    I made this w/o the masa harina & nopales additions but with all the sides & corn bread. It was tasty but a little bland - next time I will definitely up the spices.

  • goodfruit on May 31, 2014

    This is now my Go-To Chili recipe! Its very, very good, if you like a lot of flavor, and some spice, this is the one.

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