Three-alarm buffalo chili

1 Servings

Ingredients

Quantity Ingredient
5 pounds Buffalo stew meat (3/4\" cubes)
1 Fresh or pickled jalapeno chilies (up to 2)
1 large Onion; chopped
4 Cloves garlic; minced or pressed
2 larges Firm-ripe tomatoes; cored, peeled, seeded, and chopped
1 can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 teaspoons Dried oregano leaves
2 teaspoons Coarsely ground black pepper (up to 3)
1½ tablespoon Ground cumin
1 tablespoon Paprika
⅓ cup Ground pasilla chili or ground New Mexico chili
Water
Salt

Directions

A recipe for Buffalo from McCurdy's New Game Kitchen To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely.

Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2-½ hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling. Add salt to taste.

Buffalo and other exotic meats and recipes for them available at

& cat=Buffalo&sku=0

No affiliation with the company, altho after looking at the prices, it might be nice!

Posted to CHILE-HEADS DIGEST V4 #115 by Judy Howle <howle@...> on Sep 07, 1997

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