BUFFALO BILL CHILI
Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.
Provided by Caseylaine
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
- Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
- Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
- Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
- Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!
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gadah samir
[email protected]This is the best chili recipe I've ever tried. It's so flavorful and delicious. I highly recommend it!
Esteban Figueira
[email protected]This chili was so easy to make and it tasted amazing! I will definitely be making this again.
Chandpur Telecom
[email protected]This chili was delicious! I made it for a party and everyone loved it. It's a great recipe for a crowd.
Emanuel Rodgers
[email protected]This chili is amazing! It's got the perfect balance of spices and a nice kick of heat. I love the addition of the beans and corn, which give it a hearty and filling texture. I'll definitely be making this again.
Shanishka Lootooa
[email protected]This chili was a bit bland for my taste. I think I'll add more spices next time. But overall, it was a good recipe.
Adam Wright
[email protected]I've never been a big fan of chili, but this recipe changed my mind. It's so flavorful and delicious. I especially love the addition of the beans and corn.
Ntwampe
[email protected]This chili was delicious! It had the perfect amount of spice and the flavor was amazing. I will definitely be making this again.
Adams Annie
[email protected]This chili is so easy to make and it tastes amazing! I love the combination of spices and the smoky flavor from the chipotle peppers. I will definitely be making this again.
Missa Luna
[email protected]I made this chili for a party and it was a huge success! Everyone loved it. I especially liked the fact that it was a little bit spicy. I will definitely be making this again.
Chibuike Emmanuel
[email protected]This chili was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less cayenne pepper. The flavor was great though, and I loved the addition of the corn and beans.
Farah
[email protected]This is the best chili I've ever had! The flavors are so rich and complex. I love the smokiness from the chipotle peppers. I will definitely be making this again and again.
Julie Cain
[email protected]I've made this chili a few times now and it's always a hit. It's so easy to make and the flavor is amazing. I usually serve it with sour cream, shredded cheese, and chopped onions. Yum!
Sana Adeel
[email protected]This chili is a winner! It's got the perfect balance of spices and a nice kick of heat. I especially love the addition of the beans and corn, which give it a hearty and filling texture. I'll definitely be making this again.