Year of Faith, St. Isaac Jogues & Buffalo Chili

Year of Faith, St. Isaac Jogues & Buffalo Chili

It seems like everyone has been talking about the Year in Faith. They have a plan in what they are going to do and how they are going to deepen their Catholic faith. I have been scratching my head trying to figure out how I can contribute in a positive and meaningful way.

Pope Benedict has encouraged Catholics to study the lives of the Saints as a part of The Year in Faith. The USCCB has offered Ten Saints for The Year of Faith in order to follow their example. This gives me an entire year to increase my knowledge and deepen my Catholic faith, one Saint at a time.

So, each month at Catholic Mom, I will feature a feast for each Saint that the USCCB listed.

St. Isaac Jogues

For the month of October the Saint is Isaac Jogues, SJ.

St. Isaac Jogues was a Jesuit priest, and one of the North American Martyrs. He traveled from France to America and was captured by the Iroquois Indians. They tortured and killed most of the companions he traveled with. He was killed with a tomahawk in 1646 and was canonized in 1930.

In honor of St Isaac Jogues, I decided to make Buffalo Chili.

The first time I had this dish was at the Native American museum in Washington DC. I got the Bison (buffalo) at my local Kroger Supermarket. If you do not have access to Bison, you can use hamburger.

Buffalo Chili

1 tablespoon olive oil
1 medium onion chopped
1 green pepper seeded and chopped
2 lbs ground Bison or ground beef
3 garlic cloves peeled and diced
3 tablespoons chili powder
2 teaspoons cumin
15 ounce can black beans drained
15 ounce can kidney beans drained
15 ounce can great northern beans
2 cups water
1/2 cup sour cream for garnish
3 tablespoons chives for garnish

Directions
In a large pot or Dutch oven heat oil over medium. Add onions and peppers. Allow to cook for about 10 minutes. Add Bison and cook until no longer pink. Add garlic, chili powder and cumin. Cook another minute or so. Stir in the beans and water. Allow to cook on medium for about an hour. Garnish with sour cream and chives.

Peace be with you,
Veronica

Copyright 2012 Veronica Gantley