buffalo chili

Buffalo Chili

Posted on 20. Nov, 2017 by in Food and Wine

My wife is a very good cook and she loves to cook.  Still, I like to cook a few things as long as everyone leaves me alone while I’m doing it.  When the weather turns, one of my favorites is buffalo chili.  I know it’s actually American bison, but I still think of it as a buffalo.  They didn’t call him Bison Bill, after all.  I always double this recipe because it’s just as easy to make more and put it in the freezer.

 

Ingredients

 

5 tablespoons olive oil

2 pounds ground buffalo

2 cups water

3 cups canned crushed tomatoes

I white onion finely chopped

4-5 large garlic cloves finely chopped

2 teaspoons salt

4 tablespoons chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon basil

2 teaspoons crushed cumin seed

1 teaspoon celery seed

2 small bay leaves

I don’t really like onions, but they do add flavor, so the first thing I do is put the onion in a food processor and pulverize it.  Chop the garlic as finely as you can, because it doesn’t dissolve as much as the onion when it’s cooked. Sauté the onion and garlic in olive oil until it’s gold in color, but be careful not to burn it.  Add the meat and brown it slowly.  Don’t let it get overcooked or crisp.  Transfer this mixture to a large kettle, add the rest of the ingredients and bring it to a boil.  Turn the heat down so it just barely bubbles.  I usually cook it uncovered for about four hours, stirring it occasionally and adding a cup of water every hour or so.  With this size recipe, I add two or three 16 ounce cans of kidney beans just fifteen minutes before it’s done.  This recipe is somewhat spicy, so you can drop the cayenne or back off the chili powder if you like, but I recommend against it.  Cornbread and a very cold Negra Modelo make for a good, square meal.

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