High Plains Buffalo Chili

Ingredients

• 8 ounces baking potato diced peeled
• 1 teaspoon canola oil 
• 2 tablespoons new mexican chile powder 
• 0.5 teaspoon rubbed sage dried
• 2  garlic cloves minced
• 1.5 pounds ground buffalo lean
• 1 tablespoon cornmeal stone-ground
• 0.5 teaspoon ground pepper red
• 1.5 teaspoons kosher salt 
• 1.5 cups onion chopped 1 large
• 1 teaspoon oregano dried
• 2 tablespoons tomato paste 
• 3.5 cups water 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and garlic to pan; saut 5 minutes or until tender.
3. Add buffalo; cook 5 minutes or until browned, stirring to crumble. Stir in chile powder and pepper.
4. Add 3 1/2 cups water, potato, and next 5 ingredients (through sage) to pan; bring to a boil. Reduce heat, and simmer 50 minutes or until potato is very tender. Stir in cornmeal; cook 5 minutes, stirring occasionally.