Home-Sweet-Home Buffalo Chili

By BoulderGalinTokyo • February 2, 2012 • 0 Comments

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Author Notes: We've been eating buffalo for many years, so we're reminded how special it is when I serve Buffalo Chili to my daughter's college friends for the first time.
Buffalo is a very lean meat with a distinctive taste. You could substitute a buffalo steak cut into 1/2-inch cubes and cook longer, but the steak will cost a 'pretty penny'.
The black pepper, white pepper, and the red pepper will stimulate different taste buds, so be sure to taste-test before adding more jalapenos or hot sauce. - BoulderGalinTokyo

Serves around 8

The Roux

2 tablespoons olive oil
2 tablespoons flour
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons coarse black pepper
1 1/2 teaspoon white pepper
2 teaspoons crushed red pepper (cayenne or Thai)

The Chili

2 cups onion, large dice
4 large garlic cloves, minced
1 cup bell pepper
1/2 cup garlic stems
1 (or 2) jalapeno pepper
2 pounds ground buffalo
28- ounces can fire-roasted tomatoes, undrained (Meir Glen my favorite)
12 ounces dark beer
15 ounces can black beans, drained, rinsed
2 squares baking chocolate (or Van Houten cocoa)
salt, to taste
tortillas or na'an

Heat oil in a large cooking pot with a heavy bottom over medium heat. Add flour and stir until the roux is a light caramel color. Lower heat, add spices and stir for 1 minute.
Add onion and saute 7 minutes. Add garlic, garlic stems, and peppers, and cook for 3 minutes.
Add buffalo meat, raise to medium heat and cook until pink is gone. Add tomatoes and beer, and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
Stir in beans and chocolate, stirring to melt. Add salt to taste. Cook, covered, for 15 minutes.
Serve with tortillas. My hearty-appitite son likes to eat it with na'an.
Leave out the beans, vegetarian still great chili. Goes great with toppings: sour cream, cheddar cheese, diced avocado, sliced green onions, or crunchy stuff like corn chips!
Go Buffalos!