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- Preparing Time: 2 hours and 2 minutes
- Total Time: -
- Served Person: 12
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 tablespoons red pepper flakes
- 3 tablespoons white vinegar
- 1 tablespoon dried sage
- 1 1/2 teaspoons fennel seeds
- 2 (28 ounce) cans crushed tomatoes
- 3 cloves garlic, or more to taste
- 2 pounds thick-cut bacon, chopped into small pieces
- 1 pound ground buffalo, or more to taste
- 3 onions, finely sliced
- 4 (10 ounce) cans diced tomatoes with green chile peppers
- 5 (15 ounce) cans pinto beans, drained and rinsed
- Carbohydrate 47
- Cholesterol 42
- Fat 15.4
- Protein 27.9
- Sodium 2241
- Calories 424 calories;
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 7 minutes. Drain bacon slices on paper towels; retain grease in the skillet. Heat olive oil in a large pot over medium heat. Add ground buffalo and vinegar. Cook and stir until browned, 5 to 7 minutes. Add the bacon. Put onions in the skillet with the reserved bacon grease. Cook patiently over medium-low heat until deeply browned, 20 to 30 minutes. Stir crushed tomatoes, diced tomatoes, and garlic cloves into the pot with the buffalo and bacon. Add the browned onions, pinto beans, red pepper flakes, salt, sage, fennel seeds, and cumin. Stir regularly over low heat until flavors have combined, about 1 hour.
