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
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Ingredients
- The Roux
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2 tablespoons
olive oil
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2 tablespoons
flour
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1 tablespoon
ground cumin
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2 teaspoons
dried oregano
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2 teaspoons
coarse black pepper
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1 1/2 teaspoons
white pepper
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2 teaspoons
crushed red pepper (cayenne or Thai)
- The Chili
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2 cups
onion, large dice
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4
large garlic cloves, minced
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1 cup
bell pepper
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1/2 cup
garlic stems
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1
(or 2) jalapeno pepper
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2 pounds
ground buffalo
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28- ounces
can fire-roasted tomatoes, undrained (Meir Glen my favorite)
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12 ounces
dark beer
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15 ounces
can black beans, drained, rinsed
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2
squares baking chocolate (or Van Houten cocoa)
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salt, to taste
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tortillas or na'an
Directions
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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.
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Add onion and saute 7 minutes.
Add garlic, garlic stems, and peppers, and cook for 3 minutes.
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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.
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Stir in beans and chocolate, stirring to melt. Add salt to taste. Cook, covered, for 15 minutes.
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Serve with tortillas. My hearty-appitite son likes to eat it with na'an.
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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!
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Go Buffalos!
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