Buffalo Chili

The problem with Buffalo wings is that they contain absolutely no buffalo! We remedy that by putting buffalo in our chili. This chili recipe comes together relatively fast and doesn’t require any special skills. The flavors are deep and complex while pleasing to a wide range of tastes. The buffalo is lean and full of flavor (of course you could use beef but it won’t be as good). Avoiding the standard chili powder mix allows you to maximize fresh, vibrant flavors. The various chilies used here in pure powder form can be found at most groceries these days.

This recipe should serve nine.

Ingredients

3 pounds of coarse ground buffalo
Salt and fresh ground black pepper
3 onions diced
6 cloves of garlic chopped
4 tablespoons ancho chili powder
2 tablespoon pasilla chili powder
2 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 bottle of dark beer
1 28 oz. Can of Crushed Tomatoes (we like Muir Glen Fire Roasted Tomatoes)
4 cups of chicken stock
1 tablespoon of agave nectar
2 cups of black beans (quality canned beans are fine)
Juice of one lime

 

Method

In a large and heavy pot brown the buffalo in a couple of tablespoons of olive oil over high heat adding a dose of salt and pepper. When the meat has taken on a dark color remove it to a bowl. If the pot is dry, add a couple tablespoons of olive oil and add the onions along with salt and pepper. Saute the onions until very soft and becoming brown. At this point add the chopped garlic, chili powders, cumin, and coriander. Stir well until the mixture becomes quite fragrant. Add the beer and crushed tomatoes. When the mixture comes to a boil, add the chicken stock and agave nectar. Bring to a boil and then lower the heat to simmer for 45 minutes. At this point add the black beans and simmer for an additional 15 minutes.

You can keep this warm for hours adding the fresh limejuice just before serving. Garnish with your usual favorite add-ons. (onions, cheese, sour cream...)