Buffalo Chili

January 25, 2010 8:30:14 AM PST
My Private Chef, 1229 W. Foster Avenue, Chicago, Illinois 60640, 773.370.8131, myprivatechef.netIngredients:

  • 2 lbs. Bison chuck roast, cut into 1/2-inch cubes
  • 1 onion, chopped fine
  • 2 tbsp. tomato paste
  • 2-14.5 oz. can fire roasted diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1/4 cup red chili powder
  • 1 dried Ancho chili pod, chopped fine or ground
  • 1 1/2 tsp cumin, ground
  • 1/2 tsp. paprika
  • 2 tbsp. garlic powder
  • 24 oz of your favorite dark beer, I recommend Shiner Bock or Ziegen Bock (Any good German beer will do)
  • 1 medium butternut squash, peeled, seeded and cut in 1/2 cube
  • 4 cups cooked pinto beans (or about 3 cans, if you don't want to cook them)
  • 10 oz. whole kernel corn (or the corn from 2 cobs)
  • 4-6 oz. chicken stock or water.
  • 1 1/2 tsp. dried Mexican oregano
  • 2 tsp. dried cilantro leaves
  • 2 tbsp. corn masa flour (Masa Ferina)
  • Salt and pepper to taste.
  • 2 tbsp. olivc oil
  • Beef stock if needed to thin chili during cooking

    Preparation:

    Heat oil in a large pot or Dutch oven over medium heat.

    Add cubed bison in batches, browning well on all sides.

    Remove browned pieces and place in a large bowl until all buffalo is browned well.

    Return browned bison to pot with whatever juices collected in bowl.

    Add onion and cook for about 2 minutes, stirring often.

    Add tomato paste and continue stirring until paste no longer smells raw (Your nose will know, the paste will start to smell a bit sweet and the aroma will deepen.)

    Add tomatoes, tomato sauce, Ancho chili, chili powder, cumin, paprika, garlic powder and beer.

    simmer for 30 minutes and taste for seasoning. (it will still taste bland at this point, just make sure the amounts are close.)

    Add butternut squash and simmer 45 minutes to 1 hour or until squash is just about fork tender, stirring occasionally to avoid sticking.

    Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning.

    Add beef stock or water as needed to achieve desired consistency.

    Season to taste.

    Simmer uncovered for an additional hour, adding liquid if necessary.

    Allow to rest 15 minutes before serving.


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