Whole Foods Buffalo Bill Chili
This recipe has a long list of ingredients but it comes together quickly.
1 tablespoon vegetable oil
2 lbs. ground buffalo meat
1/2medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 poblano or Anaheim pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, peeled, minced
1/4teaspoon ground cumin
1/2teaspoon dried oregano
1/4teaspoon ground coriander
1 tablespoon ancho chile powder
Sea salt, to taste
Ground pepper, to taste
1 can (14.5 oz.) crushed fire-roasted tomatoes
2/3cup low-sodium beef broth
1/2tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/3bunch green onions, green parts only, sliced in rounds, for garnish
Chopped cilantro, for garnish
In a large pot (about 4-quart capacity) with a lid, heat oil over medium heat and add ground buffalo meat. Brown meat, breaking it up as it cooks. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.
Add the onion, red and green bell peppers and poblano pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper and cook for another 3 minutes, stirring from time to time. Add the garlic, cook for another minute and then add cumin, oregano, coriander, ancho chile powder, salt and pepper. Let spices cook for another minute, stirring.
Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Reduce heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through. Remove and discard bay leaf.
Serve in bowls and garnish with green onions and chopped cilantro. Makes 8 servings.
From Aaron Wynn, chef, Whole Foods Market at Cranbrook Village, Ann Arbor, Mich.