You may also like
Categories:
olive oil flour ground cumin oregano coarse black pepper white pepper red pepper onion garlic bell pepper garlic jalapeno pepper ground buffalo tomatoes black beans chocolate salt tortillas
Viewed: 72 - Published at: 7 years agoIngredients
- The Roux
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons coarse black pepper
- 1 1/2 teaspoons white pepper
- 2 teaspoons crushed red pepper (cayenne or Thai)
- The Chili
- 2 cups onion, large dice
- 4 large garlic cloves, minced
- 1 cup bell pepper
- 1/2 cup garlic stems
- 1 (or 2) jalapeno pepper
- 2 pounds ground buffalo
- 28- ounces can fire-roasted tomatoes, undrained (Meir Glen my favorite)
- 12 ounces dark beer
- 15 ounces can black beans, drained, rinsed
- 2 squares baking chocolate (or Van Houten cocoa)
- salt, to taste
- tortillas or na'an
Method
- Heat oil in a large cooking pot with a heavy bottom over medium heat. Add flour and stir until the roux is a light caramel color. Lower heat, add spices and stir for 1 minute.
- Add onion and saute 7 minutes. Add garlic, garlic stems, and peppers, and cook for 3 minutes.
- Add buffalo meat, raise to medium heat and cook until pink is gone. Add tomatoes and beer, and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
- Stir in beans and chocolate, stirring to melt. Add salt to taste. Cook, covered, for 15 minutes.
- Serve with tortillas. My hearty-appitite son likes to eat it with na'an.
- Leave out the beans, vegetarian still great chili. Goes great with toppings: sour cream, cheddar cheese, diced avocado, sliced green onions, or crunchy stuff like corn chips!
- Go Buffalos!
