1. Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook). 2. Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender. 3. Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil. 4. Reduce heat and cover the pan. Simmer for about 45 minutes. 5. Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly. 6. Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves. 7. Remove the bay leaves before serving. 8. To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
