Buffalo Chili

March 23, 2012

From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven.  8-10 servings

  • 3 lbs ground or minced lean or buffalo meat
  • 1 Tb salt

Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).

  • 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
  • 2 large onions chopped
  • 8 cloves garlic chopped
  • 3 jalapenos chopped

Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat,  stirring occasionally without browning about 10 min.

  • 1/3 c (3oz/90 g) mild, powdered red chili
  • 2 TB ground cumin
  • 1 TB dried Mexican oregano
  • 1 TB ground black pepper
  • 1 tsp ground corriander
  • 1/2 tsp red pepper flakes

Add spices to pot, stirring constantly for 2 min.

  • 5 C (40 oz) beef stock
  • 1 can (28 oz) chopped tomatoes with juice
  • cooked meat from frying pan

Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.

  • 2 TB cornmeal
  • 2 cans (15 oz each) black beans, drained & rinsed

Sprinkled  and stir in corn meal, add beans and heat.

TOPPINGS – optional

  • sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)

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