Three-Alarm Buffalo Chili
Serves 8 to 9 (1 cup portions)
5 pounds buffalo stew meat (3/4” cubes)
1 or 2 fresh or pickled jalapeno chilies
1 large onion, chopped
4 cloves garlic, minced or pressed
2 large can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 teaspoons dried oregano leaves
2 to 3 teaspoons coarsely ground black pepper
1-1/2 tablespoons ground cumin
1 tablespoon paprika
1/3 cup ground pasilla chili or ground New Mexico chili
- 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 finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely.
- Add oil to 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, tomatoes sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well.
- Bring to a boil, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 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 a boil. Add salt to taste.
Recipe courtesy of Exotic Meats: