3 lb. boneless buffalo chuck roast, cut into 1/2-inch pieces 2 TBS. vegetable oil 1/2 tsp. salt 2 cans Mexican-style stewed tomatoes, undrained (14-1/2 to 16 oz. each) 1/2 c. prepared steak sauce 1/2 c. water 3 TBS. chili powder 1/4 tsp. crushed red pepper 2 cans black beans, rinsed, drained (15 oz. each) In Dutch oven or large pot, heat oil over medium-high heat until hot. Cook and stir buffalo in 4 batches; brown evenly. Pour off drippings. Return buffalo to pan. Season with salt. Stir in tomatoes, steak sauce, water, chili powder and red pepper. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 to 1-1/2 hours or until meat is tender. Stir in beans; heat through. Serve with toppings, if desired. Makes 8 servings |