Chili

Really, any type of meat or meat substitute can be used. I have a recipe that doesn't use Chili-O (this is the lazy version), that will be posted at a later time.

• 1 lb. ground buffalo (other meat/meat substitute/or no meat at all)
• 1/2 red onion diced
  
• 2 cloves garlic diced
• 1 jalapeno diced (optional)
  
• 1-2 packets of Chili-O seasoning
  
• 2 cans of diced tomatoes with green chilies added (or regular diced tomatoes if you prefer less heat)
  
• 3 cans of beans (kidney, chili beans, red beans, black beans...whatever is your fancy)
• 16-24 oz. of water or broth

Lightly spray/coat pan with oil. Over medium heat saute the onion, garlic and jalapeno until lightly golden. Add the meat/meat substitute and cook until browned, stirring to make sure nothing burns. Add 1 packet of Chili-O mix to the meat mixture and stir. Add the tomatoes and the beans. Depending on the eater's preference add 16+ ounces of water so that the chili is the desired consistency. If necessary, add additional Chili-O to taste. Let the chili simmer at least 30 minutes before eating. To make this a vegetarian chili, a variety of vegetables can be sauteed along with the onion mixture...carrots, squash, bell peppers, corn...and additional beans can be added.

Serve with:
Shredded Cheese
Sour Cream
Guacamole
Pasta
Crackers