Make Ahead

Spicy Beer Braised Beef and Buffalo Chili

December  5, 2010
0 Ratings
  • Serves 6
Author Notes

When the weather turns cold, I start craving chili. It's always delicious and reminds me of winter. Plus, it's easy to put together and leave on the stove to cook for hours. It also makes the best leftovers as it is often better the next day! Since I married a Texan, I have upped the spice level. Feel free to adjust to your taste. This is also a great recipe for a winter party or Super Bowl party. You can set out all of toppings and let guests top their chili how they like. Enjoy! —Plum Pie

What You'll Need
  • 3 tablespoons olive oil, divided
  • 1 pound ground buffalo
  • 1 pound ground chuck
  • 2 mexican beers (or corona extra)
  • 4 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon mexican oregano
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 2 sweet onions, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 28-oz. can crushed or diced tomatoes
  • 1 can beef broth
  • 1 jalapeno, seeds removed, minced
  • 1 4-oz. can diced green chiles
  • 2 chipotle chilis in adobe sauce, seeds removed, minced
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar (optional)
  1. Heat 1 tablespoon of olive oil in a heavy pan. Brown buffalo and ground chuck with 2 tablespoons chili powder. Season with salt and pepper.
  2. Add two beers and the rest of the chili powder, cumin, mexican oregano, cayenne pepper, and paprika. Bring to a boil and reduce to a light simmer. Let chili cook for about one hour.
  3. While chili is cooking, heat 2 tablespoons of oil in a medium pan. Add onions and cook slowly over medium low heat until caramelized, about 15 minutes. Once onions look caramelized and light brown, add garlic cloves. Cook for another 2-3 minutes.
  4. After the chili has been cooking for about an hour, add the caramelized onions, tomatoes, chipotle chili, green chili, red bell pepper, and jalapenos. If the liquid looks low, add 1/2 cup beef broth. Cook for another 30 minutes over low heat to allow vegetables to soften.
  5. As liquid cooks out of chili, add 1/2 cup of beef broth until you have used the entire can of beef broth. This should take about an hour or two. Cook until chili is thick and a rich, brown color.
  6. Optional: Add drained and rinsed black beans, brown sugar and balsamic vinegar. Cook for another 5 minutes until beans are warmed.
  7. Serve with your favorite garnishes. I use onions (or green onions), grated sharp white cheddar cheese, diced pickled jalapenos, fritos or tortilla chips, sour cream, cilantro, and homemade cornbread. Enjoy!

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