1poundground bison/buffalo meat(lean ground beef may be substituted)
2cupscorncanned, frozen (no need thaw) or fresh
115-ounce candiced tomatoesundrained
115-ounce cankidney beansdrained and rinsed
115-ounce canblack beansdrained and rinsed
1red bell pepperchopped
1yellow bell pepperchopped
1green bell pepperchopped
14-ounce canmild green chilies
1 1/2teaspoonskosher saltor to taste
2teaspoonsred pepper flakes
1/2 teaspoonblack pepper
1 1/2cupstomato juice or Bloody Mary mix *
2-3teaspoonsEpazote(an herb used in Mexican cooking which diffuses the digestive effect of beans)
Chopped fresh cilantro
Heat the olive oil in a large heavy pot over medium-high.
Add the bison/buffalo meat and brown, breaking into small pieces as it cooks (3-5 minuts). NOTE: there should be no pink color remaining. If substituting ground beef, drain (bison will render almost no fat).
Add the corn, diced tomatoes, beans, onion , garlic, peppers, green chilies, spices and tomato juice or Bloody Mary mix. Stir to fully combine.
Simmer, covered, for 45 minutes, stirring periodically to prevent sticking.
Serve in bowls with toppings as desired.
*Tomato juice will be mild and Bloody Mary mix will add more spiciness to the recipe.