Title: Buffalo hump chili
 Categories: Meat, Miscellaneo
      Yield: 1 Servings
 
      3 lb Ground Bison
      3    Poblano Peppers -- fresh
      2 md Onions
     30 oz Rotel Tomatoes -- diced (3
           Cans)
  4 1/2 tb New Mexico Chile Powder
  1 1/2 ts Ground Cumin
  1 1/2 ts Paprika
      3    Cloves Garlic
      1    Fresh Lime
 
  I found the bison at a health food store - that's a good bet for you,
  too. The New Mexico chili powder might be had from one of a number of
  mail-order resources if you don't have a local source. The Rotel
  tomatoes are hot, so you can substitute reqular tomatoes to cool it a
  little (but it's gonna be hot anyway!)
  
  Brown the bison meat. Bison is lean and clumpy, so add a little oil
  and break it up as you brown it. Add finely chopped onions and
  garlic. When onions are clear, add tomatoes and spices. Add water to
  barely cover, and simmer until meat is tender. Add chopped poblanos
  for last 20 minutes of simmer, and stir in lime juice before serving.
  You're really gonna be surprised!