Biker Buffalo Chili Con Carne |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
|
I developed this recipe getting ready for a chili cook-off. I wanted something so big and bold it could start a Harley without the battery. Rev em up! Ingredients:
6 lbs ground buffalo meat (can substitute 3 lbs. with coarsely ground chuck) |
4 ounces salt pork, cubed |
salt and pepper |
3 ounces chili powder |
6 garlic cloves, minced |
6 tablespoons ground cumin |
2 large white onions, diced |
1 (12 ounce) bottle beer (i prefer a stout) |
6 -8 dried chili pods, reconstituted in 1/2 bottle beer |
1 tablespoon fresh oregano, simmered in the other 1/2 bottle beer |
2 tablespoons paprika |
2 tablespoons apple cider vinegar |
3 cups beef broth |
1 (4 ounce) can ortega green chili peppers, diced |
1 (4 ounce) can chipotle chiles, diced |
1 (14 ounce) can diced tomatoes |
3 1/8 ounces ibarra mexican chocolate (1 round bar) |
tabasco sauce |
2 tablespoons masa corn flour, mixed with remaining beef broth |
Directions:
1. In a large pot render salt pork.
2. Brown meat, salt and pepper to taste.
3. Add chili powder, cumin, garlic, and onions.
4. Cook 30-45 minutes, stirring often.
5. Puree chili pods with a small amount of beer.
6. Strain oregano from beer.
7. Add chili puree, oregano infused beer, paprika, vinegar, 2/3 of beef broth, green chiles, chipotle, tomatoes, and Ibarra Mexican Chocolate.
8. Add Tabasco to taste.
9. Simmer 30-45 minutes.
10. Dissolve masa flour in remaining broth; add to mixture.
11. Simmer another 30 minutes.
|
|